Blueberry Cucumber Salsa (Print Version)

A vibrant blend of juicy blueberries and crisp cucumber, perfect for summer snacking and grilled dishes.

# What You Need:

01 - 1 cup fresh blueberries

02 - 1 cup cucumber, finely diced (about 1/2 medium cucumber)

03 - 1/4 cup red onion, finely chopped

04 - 1 small jalapeño pepper, seeded and minced

05 - 1/4 cup fresh cilantro, chopped

06 - 1 tablespoon fresh lime juice

07 - Zest of 1 lime

08 - 1/4 teaspoon sea salt

09 - 1/8 teaspoon freshly ground black pepper

01 - Rinse blueberries thoroughly and pat dry with a paper towel. Halve or quarter any larger berries for uniform texture.

02 - In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.

03 - Pour the fresh lime juice over the mixture and add the lime zest. Season with sea salt and freshly ground black pepper.

04 - Gently toss all ingredients together using a spoon, being careful not to crush the blueberries, until evenly combined.

05 - Refrigerate the salsa for 10 to 15 minutes to allow the flavors to meld and develop.

06 - Serve chilled as a dip with tortilla chips, or use as a refreshing topping for grilled fish, chicken, or tacos.

01 -

Zero cooking required, which means your kitchen stays cool when the heat index is unbearable.
The sweet and savory contrast catches people off guard in the best way possible.
It doubles as a dip and a topping, so you get two recipes for the price of one.

02 -

Dry your blueberries thoroughly after rinsing because excess water dilutes the lime dressing.
Gloves are your best friend when handling jalapenos, and never touch your eyes afterward.

03 -

Quarter the biggest blueberries and leave the small ones whole for variedtexture in every bite.
Letting the salsa sit in the fridge is not optional in my kitchen, because thosefifteen minutes transform good into unforgettable.