Blueberry Cucumber Salsa (Print Version)
Juicy blueberries meet crisp cucumber in this refreshing no-cook summer salsa with lime and cilantro.
# What You'll Need:
→ Fresh Produce
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, seeded and minced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 tablespoon fresh lime juice
07 - Zest of 1 lime
→ Seasoning
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon freshly ground black pepper
# How to Make It:
01 - Rinse blueberries under cold water and pat dry with a paper towel. Halve or quarter any larger berries for even distribution throughout the salsa.
02 - In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
03 - Add fresh lime juice, lime zest, sea salt, and black pepper to the bowl. Gently toss all ingredients together until evenly coated and well combined.
04 - Refrigerate the salsa for 10 to 15 minutes before serving to allow the flavors to meld together.
05 - Serve chilled with tortilla chips as a dip, or spoon over grilled fish, chicken, or tacos as a fresh topping.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay happy on even the hottest days.
- The sweet pop of blueberries against crunchy cucumber and sharp red onion will make you question why you ever settled for regular tomato salsa.
02 -
- Wear gloves when handling jalapeños because the oils linger on your fingers long after washing and can burn your eyes hours later.
- Letting the salsa rest in the fridge even briefly transforms it from good to extraordinary as the lime juice gently macerates the berries.
03 -
- Dice the cucumber and onion as uniformly as possible so every scoop delivers a balanced bite instead of one overwhelming flavor.
- Make a double batch because this salsa disappears faster than you expect and it keeps beautifully in the fridge for up to two days.