Our Red White and Blue Chopped Salad recipe, made with fresh watermelon, blueberries, crunchy jicama, and feta cheese, is like fireworks in your mouth!
Are you making big plans for Independence Day?
We usually go to a small lake, tucked away in the Blue Ridge mountains, the week of July 4th. We hike to waterfalls, float in the lake, paddling board, and do a lot of simple summertime cooking.
Most days we grill chicken, fish, or steaks and make easy side salads. Yet for July 4th, we like to celebrate with festive dishes that remind us of the land we love.
Today’s recipe, Red White and Blue Chopped Salad, is a bold and beautiful salad for Independence day. Plus, it’s so simple to make you won’t believe it!
Just toss small chunks of fresh watermelon, jicama, and feta cheese with blueberries. Then toss it with a little lime juice and honey.
The sweetness from the watermelon and blueberries offsets the tangy lime and salty cheese. The jicama adds that perfect touch of crunch.
Bonus! As the name states, this Red White and Blue Chopped Salad is the perfect color scheme for patriotic picnics and July parties.
Independence Day Recipes You Don’t Want to Miss!
Red White and Blue Chopped Salad
Yield: 6-8 servings
Prep Time:15 minutes
Cook Time:0 minutes
Red White and Blue Chopped Salad Recipe – Made with fresh watermelon, blueberries, crunchy jicama, and feta cheese, this Independence Day Salad is like fireworks in your mouth!
- 4 cups fresh seedless watermelon, cut into 1/2 inch cubes
- 1 pint fresh blueberries
- 1 jicama, peeled and chopped into 1/2 inch cubes
- 3/4 cup feta cheese, cut into 1/2 inch cubes
- 2 tablespoons fresh lime juice + zest of 1 lime
- 2 tablespoons honey
- 1/4 teaspoon salt
- Peel and chop the jicama and watermelon.
- Place the watermelon cubes, blueberries, and jicama in a salad bowl. Sprinkle with lime zest.
- Whisk together the lime juice and honey, then season with salt. Gently toss the dressing into the salad.
- Finally toss in the feta cheese and serve immediately.
NOTES: The watermelon will release its juices over time and makes the bottom of the bowl soupy. If making ahead, you may need to pour off the juices after an hour. You can also mix everything but the watermelon. Cut the melon and place them in a separate bowl. Then add the watermelon chunks into the salad right before serving, leaving the juices in their own bowl.
Yield: 6-8 servings, Serving Size: 1/8th recipe
- Amount Per Serving:
- Calories: 136 Calories
- Total Fat: 3.3g
- Saturated Fat: 2.2g
- Cholesterol: 13mg
- Sodium: 235mg
- Carbohydrates: 25.2g
- Fiber: 5.6g
- Sugar: 16g
- Protein: 3.4g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!