This blueberry salsa recipe includes blueberries, jicama, and red peppers for a delicious low-carb salsa with patriotic hues. This is so delicious and easy to make that you’ll want to eat it on just about anything all summer long!
I barely published the recipe for the red white blue salad.But next week is Independence Day, so I thought I’d post a new low-carb recipe. blueberry salsa Before that, we offer another choice of American flag-colored foods to celebrate the holidays. And we were totally blown away by this one when we tested the recipe.
If you’re wondering how blueberry salsa can be low carb, this recipe has chopped jicama in the white and chopped red bell pepper in the red. Blueberries are a relatively low-carbohydrate fruit. Don’t like it colorful?
With blueberries, jicama, and red bell peppers, this salsa is served with finely chopped red onion and cilantro (optional), along with lime juice, olive oil, and green tabasco sauce (affiliate link). When I say I want to eat this with grilled chicken or fish all summer long, I mean it.
What kind of material do you need?
Which jicama did you use in your blueberry salsa?
I love jicama, but it is incredibly difficult to carve up a whole jicama. Luckily, many large grocery stores sell cut jicama in slices or strips, usually in refrigerated cases near produce. Once you know that, this blueberry salsa will be ready much faster!
Is blueberry salsa spicy?
We loved the combination of sweet, savory and spicy flavors in this salsa.But we only used 1 teaspoon green tabasco sauce (affiliate link), it was hardly spicy. I recommend mixing the ingredients for the dressing in that amount and then seeing if you add more green tabasco for a little more spiciness. (If you’re a big fan of lime juice like I am, you might want to add a little more lime.)
10 ways to enjoy blueberry salsa:
How to make blueberry salsa:
- Weigh out two cups of fresh blueberries. Cut off stems as needed.
- Cut the red bell pepper into small pieces (about the size of a blueberry).
- Slice the jicama and then cut into small cubes. It would be nice to find jicama or jicama strips already sliced.
- Combine lime juice, olive oil, green tabasco sauce, salt, and pepper. Taste the dressing and adjust to taste.
- Finely chop coriander or other herbs (if using). Finely chop the red onion.
- Stir in blueberries, red peppers, and jicama and mix with dressing.
- Then add chopped red onion and chopped herbs and stir again.
- Consume immediately.
- I still ate leftovers from the fridge overnight, but this was best freshly made.
More interesting salsa ideas to try:
2 cups fresh blueberries (see note)
1 cup chopped red bell pepper
1 cup chopped jicama
1/2 cup finely chopped red onion
3/4 cup chopped coriander (optional)
3 T (or more) freshly squeezed lime juice
2t extra virgin olive oil
1 teaspoon green tabasco sauce
Season with salt and freshly ground black pepper
- Weigh out 2 cups of fresh blueberries and remove stems if necessary. (Most blueberries do not need to be washed.)
- Cut off both ends of the red bell pepper and remove the seeds and inner skin. Next, cut the red pepper into strips and slice it into small pieces (approximately the size of a blueberry).
- If you can only find whole jicama, peel it with a vegetable peeler and cut it into slices, then cut the slices into strips, then into small cubes. Finding jicama or jicama strips already sliced will make it easier to cut into small cubes of jicama.
- Mix freshly squeezed lime juice, olive oil, green tabasco sauce, salt and a pinch of pepper to make the dressing. Check if you want to add more ingredients to adjust the taste.
- Crisp the cilantro in cold water in a salad spinner, blot on paper towels, and finely chop the cilantro (if using). Finely chop the red onion.
- Mix blueberries, red peppers and jicama, add dressing and mix. Then add chopped red onion and chopped coriander (or other herbs) and stir again. Consume immediately.
- I still ate leftovers that had been in the fridge overnight, but this was definitely the best freshly made.
2 cups of blueberries is about 16 ounces. It doesn’t matter if it’s a little too much. I used plenty of large red peppers and had plenty of chopped red peppers. I used about 9 oz. Slice the jicama to make a generous amount of chopped jicama.
If you’re not a fan of coriander, use a different type of herb such as parsley or mint, or omit the coriander.
This low carb blueberry salsa recipe is Kara And Karin was inspired by a high-carb blueberry salsa recipe she saw online.
Nutrition Facts Table:
Amount Per Serving:
calorie: 70Total Fat: 4gsaturated fat: 0gTrans fat: 0gUnsaturated fat: 3gcholesterol: 0mgsodium: 55mgcarbohydrates: 9.9gfiber: 2gsugar: 5.5gprotein: 1g
Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.
Low Carb / Low Glycemic / South Beach Diet Suggestions:
This blueberry salsa is relatively low in carbs for a fruit salsa and is also gluten-free, dairy-free, and vegetarian. It will be approved as Phase 2 or Phase 3 of the original South Beach Diet.
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