My kids could eat strawberries all day long, we love chips and salsa, and this recipe is perfect for the 4th of July, so why not?
We are hoping to sneak berry picking in this week before the season is over here in MN. We’ve had such busy mornings the last couple weeks that we haven’t had a chance to go! It’s one thing my kids look forward to every summer.
If we get there, you can bet I’ll be making more of this! If not, there’s always Costco organic berries:)
I used jicama in this salsa for another crunchy option instead of using tons of onion. I’m not a huge fan of raw onion. If you haven’t bought jicama before, here’s what you’re looking for!
Serve this healthy, unexpected salsa with organic blue chips for even more red, white and blue. I also like to add cucumber slices and celery sticks to the plate so we naturally eat less chips. Eat a cucumber slice every other time:)
Anyone can bring chips and salsa to the party, but strawberry salsa is unexpected!
- 1 pint strawberries, diced
- 1 jalapeno, finely diced
- 1/2 yellow onion, diced
- 1/2 jicama, peeled and diced
- 1 cup blueberries, divided
- 1 handful cilantro, chopped
- Juice of 1 lemon
- Sea salt to taste
- Chop 1/2 cup of blueberries.
- Combine all ingredients in a large bowl and stir.
- Salt to taste.
- Make ahead of time as it's better after the flavors combine!