The festive Blueberry, Strawberry and Jicama Salsa is the perfect addition to your 4th of July BBQ!
Not only is it pretty, but it is full of flavor and quick to make. Your taste buds will love the combination of sweet berries and crunchy jicama. This fruity salsa has a high vitamin C content, therefore it has very powerful anti-inflammatory and antioxidant qualities. There is a little bit of heat from the jalapeño, but if you like a mild salsa, feel free to leave it out or use half the amount. Serve with store bought blue corn tortilla chips or you can make your own baked tortilla chips.
You can also top grilled chicken or fish with this red, white, and blue salsa. It is a great summer salsa for just about everything!
This recipe yields a little over 3 cups, so simply double or triple all the ingredients to make more if you’re going to be attending a big BBQ!
Cook Time: 10 Min. • Serves: 2 • Calories: 95 • Total Fat: 1 grams • Protein: 2 grams
A fresh and fruity salsa with a nice crunch! Perfect for the 4th of July…or any summer day!
INGREDIENTS:
1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving
INSTRUCTIONS:
- Dice the strawberries, jicama, red onion, jalapeno, and cilantro into small pieces.
- In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice.
- Stir until well combined. Season with salt and a bit of pepper to taste.
- Serve with tortilla chips at room temperature or chilled.
ENJOY!
Note-this salsa is also great with grilled fish or chicken. It is best eaten the day it is made.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Dairy/Lactose Free 
Diabetic Friendly 
Gluten Free 
Low Fat
Nut Free 
Vegan 
Vegetarian| Ingredient | Linked To Nutritional Value | Cal | Fat | Carb |
|---|---|---|---|---|
| PER SERVING: | 94.6 | 0.9 | 22.7 | |
| 1 Cup blueberries | Blueberries, fresh | 30 | 0.5 | 8.5 |
| 1 Cup strawberries | Strawberries, fresh, whole | 23.05 | 0.25 | 5.55 |
| 1 Cup jicama | Jicama, fresh, chpd | 24.7 | 0.05 | 5.75 |
| .25 Cup red onion | Onion, red, fresh, chpd | 8 | 0.05 | 1.9 |
| .25 Cup cilantro | Herb, cilantro, leaf, fresh | 0.05 | 0.05 | 0.05 |
| 1.5 Fluid ounce lime juice | Juice, lime, pure | 4.45 | 0 | 0 |
| 1 Each jalapeno | Pepper, chili, jalapeno, fresh | 2.05 | 0.05 | 0.5 |
| .8 Teaspoon kosher salt | Salt, Kosher, coarse | 0 | 0 | 0 |
| .8 Teaspoon black pepper | Spice, pepper, black, dash | 2.35 | 0.05 | 0.6 |
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