Summer Salad with Blueberries | Whole Living Eat Well

Name: Summer Salad with Blueberries
Prep time: 15 min
Ingredients: 2 teaspoons minced or grated fresh ginger; 1 tablespoon rice-wine vinegar; 2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon coarse salt; 3 scallions, cut diagonally into 1/4-inch pieces; 1/2 small jicama (about 4 ounces), peeled and cut into 1/4-inch-thick matchsticks; 1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups); 1 orange bell pepper, cut into 1/4-inch-thick strips; 1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed; 4 ounces baby arugula; 2 teaspoons canola oil; Freshly ground black pepper

| Published on January 5, 2025 | Last updated on February 19, 2025

In This Article

This Summer Salad with Blueberries is the perfect balance of sweet, tangy, and refreshing flavors. Featuring fresh blueberries, honeydew melon, and crispy jicama, this salad is packed with nutrients and vibrant colors. The ginger-lemon dressing adds a zesty twist that complements the mix of fruits and vegetables. It’s an easy, light meal for warm weather, ideal for picnics or a refreshing side dish to any summer gathering.

Summer Salad with Blueberries

Course: SaladsCuisine: American

Servings

servings

Prep time

minutes

Calories

110

kcal

A light and refreshing summer salad featuring fresh greens, juicy blueberries, and a bright vinaigrette.

Ingredients

2 teaspoons minced or grated fresh ginger
1 tablespoon rice-wine vinegar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon coarse salt
3 scallions, cut diagonally into 1/4-inch pieces
1/2 small jicama (about 4 ounces), peeled and cut into 1/4-inch-thick matchsticks
1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)
1 orange bell pepper, cut into 1/4-inch-thick strips
1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed
4 ounces baby arugula
2 teaspoons canola oil
Freshly ground black pepper

Directions

Prepare the dressing: In a small bowl, whisk together the minced ginger, rice-wine vinegar, lemon juice, and salt. Slowly whisk in the canola oil until well combined. Set aside.
Assemble the salad: In a large salad bowl, combine the arugula, jicama matchsticks, honeydew cubes, orange bell pepper strips, blueberries, and scallions. Toss gently to mix the ingredients.
Dress the salad: Drizzle the ginger-lemon dressing over the salad and toss again to ensure all the ingredients are evenly coated. Season with freshly ground black pepper to taste.
Serve: Enjoy this light and refreshing summer salad immediately for the best flavor.

Notes

Nutrition Facts (Per Serving)
Total Fat: 4g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 160mg
Carbohydrates: 18g
Fiber: 4g
Sugar: 12g
Protein: 2g

This Summer Salad with Blueberries offers a delightful combination of sweet fruits and crisp vegetables, topped with a zesty ginger-lemon dressing. Perfect for a summer picnic or a healthy side dish, this salad is not only beautiful but also packed with nutritious ingredients that will leave you feeling refreshed and satisfied.

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A structured, day-by-day protocol that layers evidence-based habits — from light exposure to cold exposure to sleep architecture — so your body actually adapts instead of just guessing.