Looking for an incredibly easy but summery salsa that will leave you refreshed? Look no further! This berry cucumber salsa provides extra nutrients than your typical tomato based salsa. Cucumbers are refreshing and hydrating with their higher water content and the berries provide loads of antioxidants.
Salsa is one of those things for me that I can overeat pretty easily. Okay, it might not be the salsa so much as the chips that go with it! However, I found that I am much more satisfied by this salsa because of the complimentary sweet, spicy, and refreshing tastes coming together. Sometimes all it takes it switching a few things and your eating experience can change.
When I had Steve taste test this recipe for me, he reminded me that I used to want to write a book with every salsa possible without tomatoes. While I’ve warmed up to eating regular salsa and even more tomatoes (if they’re cooked) in my food…I still will always prefer a tomato-free salsa. What do you think? You with me on tomato-free salsa?
- 1 cup blueberries
- 1 cup strawberries
- 1 medium cucumber
- 1 jalapeno
- 3 green onions
- 1/4 tsp salt
- Chop all of the berries into bite size pieces.
- Half the cucumber and scoop out the watery middle of the cucumber. Slice and dice into bite size pieces.
- Chop the jalapeno, if you want extra heat then chop the whole pepper including the membranes and the seeds.
- Chop the green onions.
- Mix all produce together and add the salt. I like a chunky salsa but if you want it more pureed then throw it in a food processor.