Blueberry Cucumber Salsa (Printable)

Juicy blueberries meet crisp cucumber in a refreshing, no-cook summer salsa ready in 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 paper towel. Halve or quarter any larger berries for a more uniform texture.
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 toss 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 with tortilla chips as a refreshing dip, or spoon over grilled fish, chicken, or tacos as a vibrant topping.

# Expert Suggestions:

01 -
  • Zero cooking required so your kitchen stays cool on the hottest days.
  • The sweet and savory contrast makes people think you are some kind of culinary genius.
02 -
  • Wear gloves when handling jalapeos because the oils linger on your fingers for hours and you will regret it the next time you touch your eyes.
  • Letting the salsa sit too long beyond thirty minutes makes the cucumber weep and the berries turn mushy so timing matters.
03 -
  • Patting the blueberries completely dry after rinsing prevents the salsa from becoming soupy at the bottom of the bowl.
  • A microplane zester gives you the finest lime zest without any bitter white pith sneaking in and ruining the mood.

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