Summer Salad with Blueberries | Whole Living Eat Well

Name: Summer Salad with Blueberries | Whole Living Eat Well
Total 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

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Enjoy a refreshing summer salad with blueberries, honeydew, and arugula, drizzled with a zesty ginger-lemon dressing. Perfect for warm weather!

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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