Food & Cooking Recipes Salad Recipes Summer Salad with Blueberries 2.5 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Servings: 6 The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula. Ingredients 2 teaspoons minced or grated fresh ginger 1 tablespoon rice-wine vinegar 2 teaspoons freshly squeezed lemon juice ¼ teaspoon coarse salt 3 scallions, cut diagonally into ¼-inch pieces ½ small jicama (about 4 ounces), peeled and cut into ¼-inch-thick matchsticks ½ honeydew melon, peeled, seeded, and cut into ½-inch cubes (about 2 cups) 1 orange bell pepper, cut into ¼-inch-thick strips 1 ½ cups fresh blueberries (about ½ pound), picked over and rinsed 4 ounces baby arugula 2 teaspoons canola oil Freshly ground black pepper Directions In a small bowl, whisk together ginger, vinegar, lemon juice, and salt. In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad, and toss to combine (salad can be made up to this point 30 minutes ahead of time). Just before serving, add arugula to salad mixture; drizzle with the oil, and season generously with black pepper. Rate it Print