Blackberry, Jicama, and Apple Salad Recipe | Vegetarian Times Skip to main content

Blackberry, Jicama, and Apple Salad

Blackberries are perfect salad berries because they’re sturdy enough to stand up to tossing and substantial enough to be speared with a fork. In place of jicama, you can use seeded cucumber.



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2 Tbs. nonfat yogurt
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4 tsp. lime juice
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4 tsp. olive oil
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2 tsp. raspberry champagne vinegar
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2 tsp. agave nectar or honey
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½ tsp. poppy seeds
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2 cups arugula
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1 cup blackberries
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½ jicama, peeled and cut into thin matchsticks (1 cup)
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½ Granny Smith apple, cut into thin matchsticks (1 cup)


Whisk together yogurt, lime juice, oil, vinegar, agave nectar, and poppy seeds in bowl. Combine arugula, blackberries, jicama, and apple in separate bowl. Toss with yogurt dressing, and serve immediately.

Nutrition Information: 

2 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
15 g
<1 mg
10 mg
4 g
9 g
Serves 4

Comments on this Recipe

I enjoyed this salad tremendously. I used a mixture of greens rather than solely arugula and it tasted great!

This had a great balance of flavors and just a beautiful presentaion. A nice light side to your summer dish!

This was a lovely summer salad. I'll be making it again.

This salad was delicious! I substituted the blackberries for cherries. Perfect for summer -