Strawberry, Jicama, and Blueberry Salsa

Created by: Kay Lee
Yield: 4 appetite servings
Adapted from Two Peas & Their Pod recipe

Celebrate the Fourth of July with a tasty and simple recipe of fresh berries tossed in their own juices, cilantro, and lime juice. So tasty and yet so simple.  

Ingredients:

• 1 cup fresh blueberries, rinsed and thoroughly drained
• 1 cup of fresh diced organic strawberries
• 1 cup of diced jicama
• 1/3 cup chopped cilantro
• 1/4 cup finely chopped red onion
• 1-2 tablespoons finely chopped jalapeno pepper, stemmed and seeded. Adjust amount to taste.
• Juice of 1 medium lime
• Dash of salt, or to taste
• 3 whole wheat soft pita bread

Instructions For Toasting Pita Bread:

• Slice pita bread into bite-size wedges and scatter evenly on baking sheet in oven or toaster oven.
• Set oven to 400 degrees and toast 9-10 minutes.
• Carefully watch browning. Set aside.
  
  

Instructions For Salsa:

• Gently toss blueberries, strawberries, cilantro, red onion, jalapeno, and lime juice. Add dash of salt to taste. Toss in diced jicama last.
• Immediately serve at room temperature or chilled, with toasted pita bread wedges.
  
  

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