Blueberry Cucumber Fresh Salsa (Printable Version)

Sweet blueberries meet crisp cucumber in a refreshing no-cook salsa with lime and cilantro.

# What You Need:

01 - 1 cup fresh blueberries, halved

02 - 1 medium cucumber, peeled and diced

03 - 1/4 cup red onion, finely chopped

04 - 1 small jalapeño pepper, seeded and minced

05 - 1/4 cup fresh cilantro, chopped

06 - Juice of 1 lime (about 1 tablespoon)

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

01 - In a medium mixing bowl, add the halved blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.

02 - Squeeze the lime juice over the fruit and vegetable mixture, then sprinkle with sea salt and black pepper.

03 - Using a spoon or spatula, gently fold and toss all ingredients together until evenly coated with the lime dressing.

04 - Allow the salsa to rest at room temperature or in the refrigerator for 10 minutes so the flavors meld together.

05 - Serve chilled with tortilla chips, or spoon over grilled chicken, fish, or tacos.

01 -

Zero cooking required, which means your kitchen stays cool and you stay sane during heat waves.
The contrast between juicy blueberries and crunchy cucumber is the kind of flavor surprise that makes everyone ask what is in this.

02 -

Do not skip the resting time because the salt needs those minutes to coax moisture out and create that saucy pooling at the bottom.
Make this the same day you plan to serve it, since leftover blueberry color bleeds into the cucumber overnight and turns everything a murky purple gray.

03 -

Use the sharpest knife you own for halving blueberries because a dull blade squashes them and you end up with more juice than actual pieces.
Taste your jalapeño before adding it because heat varies wildly between peppers, and one surprise inferno pepper can ruin a whole batch.