Blueberry Cucumber Salsa (Printable Version)

Juicy blueberries meet crisp cucumber in a refreshing, zesty summer salsa perfect for snacking.

# Ingredient List:

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

08 - 1/4 teaspoon sea salt

09 - 1/8 teaspoon freshly ground black pepper

01 - Rinse blueberries thoroughly 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 - Pour in the fresh lime juice and sprinkle the lime zest over the mixture. Season with sea salt and freshly ground black pepper.

04 - Gently fold all ingredients together using a spoon until evenly coated and well combined, taking care not to crush the blueberries.

05 - Cover and refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.

06 - Serve chilled as a dip alongside tortilla chips, or spoon over grilled fish, chicken, or tacos as a fresh topping.

01 -

It takes exactly fifteen minutes and looks like you spent way more effort than you did.
The combination of juicy fruit and crunchy cucumber is the kind of thing that makes guests ask for the recipe every single time.

02 -

Jalapeno oils linger on your fingers for hours, so wear gloves or wash your hands twice before touching your face.
Letting the salsa sit too long in the fridge makes the cucumber go soft and the berries bleed color into everything, so aim to eat it within a few hours.

03 -

Taste your blueberries before you commit, since one bland pint will drag the whole salsa down with it.
A glass of crisp Sauvignon Blanc alongside this salsa is the kind of pairing that makes strangers at a potluck ask where you learned to cook.