Red, White & Blueberry Salsa.

Via on Jul 2, 2013

Need some fruity salsa for July 4th?

In the Yavorsky household (this includes my brother and sister-in-law to be who live just a couple of blocks away), salsa is a staple of our diet and can be consumed anywhere from two to 10 times a week, depending on the occasion. Our family’s obsession with this delicious little dip drove me to create a festive version for the upcoming holiday (which also happens to be my husband and my anniversary…tune in tomorrow for a blow-by-blow).

Some might think that sweet things like strawberries and blueberries do not belong in salsa. To that I say, don’t knock it until you try it. This version is based around the same premise as mango or peach salsa, but with a specific color theme in mind! The jalapenos, onion, lime and sea salt add just the right amount of authentic salsa taste while the berries deliver a sweet twist that is delightfully unexpected.

We served our salsa on top of grilled fish tacos with a little bit of purple cabbage and, of course, guac. You could also just grab a chip and dip, use it on top a salad, puree it and guzzle away or dump it into little kiddie pools and proclaim a day of salsa wrestling…be creative, and as always, give thanks and enjoy!


ingredients: 

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro (or mint if you’re one of those people who can’t handle cilantro)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
  • juice of 1 large lime
  • sea salt, to taste

directions:

  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno and lime juice. Stir until well combined. Season with salt, to taste.
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Editor: Kate Bartolotta

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About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, Caley Alyssa found herself wanting to help people achieve healthier, happier lives. She quickly came to realize that she wanted to promote preventative and therapeutic methods encouraging active, energetic lifestyles rather than focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, Caley moved to San Francisco and began to study yoga completing her 200 hour training with Yoga Tree with Janet Stone, Darren Main and Elise Lorimer. From there she went onto study with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, Caley’s quest to bring health and happiness to others lead her to enroll with the Institute of Integrative Nutrition in New York to become a Holistic Health Coach, registered with the American Drugless Practitioners. Caley now lives in Los Angeles with her husband. She designs and leads seasonal cleanses for individuals, yoga studios and corporate businesses sharing her lifelong journey of finding balance, wellness and happiness in all aspects of life!

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6 Responses to “Red, White & Blueberry Salsa.”

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  3. [...] great tip I got last weekend? Take the garlic shoots and scapes and dice them up and put them in homemade salsa. They are milder than the garlic bulb, but add lots of great [...]

  4. [...] Red, White & Blueberry Salsa. (elephantjournal.com) [...]

  5. lisbontravel says:

    That´s why I plant blueberries in my garden, I will try this recipe later.
    Thank you very much!

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