Blueberry Cucumber Salsa (Printable)
Juicy blueberries meet crisp cucumber in a refreshing no-cook salsa with jalapeño and lime, ready in 15 minutes.
# 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 pepper, 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
# Directions:
01 - Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
02 - In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
03 - Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
04 - Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
05 - Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
06 - Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.
# Expert Tips:
01 -
- It takes exactly fifteen minutes and looks like something you would pay fourteen dollars for at a trendy cafe.
- The sweet and savory contrast catches people off guard in the best way possible.
02 -
- Do not make this more than two hours ahead because the cucumbers will weep and the texture turns watery fast.
- Wearing gloves while handling the jalapeño saves you from the searing regret of touching your eyes later.
03 -
- Dicing everything to a uniform small size is the single thing that transforms this from a fruit salad into a proper salsa.
- Chilling the serving bowl for fifteen minutes before adding the salsa keeps it refreshingly cold on the table longer.