This salad has it all! Sweet juicy cherries, crisp refreshing jicama, and crunchy (totally addictive) tortilla chips on a bed of peppery arugula. Tortilla chips in a salad? Wait until you try it!
I’m serious about my salads. I recognize they aren’t the sexiest dish out there… they won’t elicit oohs and ahhs of eye candy like a warm brownie sundae or a giant pan of gooey mac ‘n cheese! But when I put a salad out there, you can trust that it will be goooo-oood.
I think about every component, every contrasting texture, and every complimenting flavor. I think about the dressing, and what vinegar, spices or other flavorings will make all the other components pop.
When you make one of my salads, I want to make sure you’ll ooh and ahh with each bite!
My friends and family know salads are kinda my thing. I always love to highlight seasonal ingredients, and here the fresh cherries and bright green arugula shine in a zingy honey lime vinaigrette.
The tortilla chips are a super fun addition, adding a welcome crunch and a salty kick that contrasts, yet somehow compliments, the cherries in the most unexpected way. You are going to love it!
A Note on Jicama
If you aren’t familiar with jicama, it is a funny looking vegetable that is readily available in most grocery stores. Ask the produce department to help you if you are having a hard time locating it.
It has a thick peel which you will need to carefully cut off with a sharp knife, as it is too thick for a vegetable peeler. Jicama, usually eaten raw, is a wonderful crispy and refreshing veggie, kind of like a cross between an apple and a potato. We love to snack on them too, with a little squeeze of lime and sprinkle of salt.
Are there Any Substitutions?
- You can use baby kale or other lettuce in place of the arugula
- If you have a hard time finding jicama, try using cucumber instead
- Sherry vinegar or white wine vinegar can be used instead of the red wine vinegar
Any Zesty Additions?
- A handful of toasted pumpkin seeds
- Some sliced pickled jalapenos
- A little crumbled queso fresco or feta
Can I Make It Ahead?
Yes! Assemble the salad MINUS the chips, avocado and the dressing. I recommend not cutting the avocado until the last minute, as it can turn brown as it sits. Toss the salad with the dressing when ready to serve and top with crumbled tortilla chips.
AND on Pitting Cherries…
Arugula, Cherry & Jicama Salad with Honey Lime Vinaigrette and Crushed Tortilla Chips
- 4 handfuls washed arugula
- 1 cup cubed peeled jicama about ½ inch
- 10-12 cherries pitted and halved
- ½ hass avocado cubed
- A handful of tortilla chips broken or slightly crushed
- Optional - freshly torn basil leaves
For the dressing:
- 1 small garlic clove grated finely
- ½ lime zest and juice
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- Optional - ½ teaspoon ancho chili powder and a pinch of ground allspice
- Place the arugula in a large serving bowl and top with the cubed jicama, cherries, and avocado, and basil leaves if using.
- In a small bowl, combine all the ingredients for the dressing and whisk well to combine.
- Just before serving, toss the salad with the dressing. Crumble the tortilla chips on top and serve.
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