I live in a blueberry country, so we eat a lot of blueberries. New studies show that freezing doesn’t damage their delicate anthocyanin antioxidants, so I freeze blueberries in vacuum sealed Ziploc bags. In winter we just eat them plain frozen, in summer fresh, by a handful or in salads – blueberry quinoa salad or kale blueberry salad.
Blueberries are awesome and are considered a superfood! Full of antioxidants more than any other fresh fruit. They boost up your immune system and prevent infections. Blueberries keep you young, prevent belly fat and help dissolve “bad” cholesterol.
I never made a sweet kind of salsa before, so I had no idea what to expect. Once I combined all ingredients together and with a few tweaks, it was a love at first sight. Sweet and tangy berries coated with zesty lime juice and sweet agave, paired with freshness of cilantro and mint, and spiced with a bit of chili powder. Sold! Do no hesitate if you are looking for a fresh summer appetizer, and try my strawberry mango salsa recipe too.
I also made this blueberry strawberry salsa in advance and served 5 hours later. It will keep fresh refrigerated for up to 24 hours. If you are really short on time, you can prepare the salsa up to 2 days in advance and refrigerate the berries and dressing separately. Or bring it to your next party and mix right there. The salsa tastes best after all ingredients get to “marry each other” for at least 10 minutes. Don’t skip this step.
Loaded with healthy carbs, natural sugar and fiber. Don’t feel bad, indulge! I never watch how much fruit I eat and manage to stay slim. It’s real food! I served this blueberry strawberry salsa on a hot July night at my BBQ party with pumpkin seed tortilla chips with a hint of cinnamon, from Costco. Great pairing.
The salsa was gone to the very last bit. The guests were spooning the very last berries and juice from the bottom of the bowl to top off the Grilled Mojito Pork Tenderloin.
- 2 cups fresh blueberries
- 2 cups fresh strawberries, diced
- 2 tbsp fresh mint, finely chopped
- 2 tbsp cilantro, finely chopped
- 2 tsp chili powder
- 2 tbsp agave nectar
- 2 tbsp freshly squeezed lime juice
- In a medium bowl, combine blueberries and strawberries. Set aside.
- In a small bowl add mint, cilantro, chili powder, agave nectar, lime juice and whisk to combine. Pour over berries and gently mix just enough to combine. Let salsa rest for 10 minutes in the fridge before serving (ideal to let all flavours "marry each other"). Serve with multigrain plain, cinnamon or pumpkin chips as an appetizer. Also great to top off fish, chicken and pork.
Servings Per Recipe: 8
Amount Per Serving = 1/2 cup:
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 9.2 mg
Total Carbs: 12.7 g
Dietary Fiber: 2.7 g
Sugars: 9.8 g
Protein: 0.6 g
WW Points+: 1