Red, White & Blue Salsa

Total prep/cook time: ~10 minutes. Serves 4.

*Vegetarian; gluten-free

Perfect for your Independence Day celebrations! This salsa is great with grilled chicken or fish. Wrap up in corn tortillas and you have a meal!

Ingredients:

• 2 cups fresh blueberries 
• 2 cups diced strawberries 
• 2 cups diced jicama 
• 1/2 cup finely chopped red onion 
• 4 tbsp finely chopped jalapeño pepper, stemmed and seeded 
• Juice of 1 large lime 
• Salt, to taste 

Directions:

1. Dice the strawberries, jicama, red onion, and jalapeño into small pieces. 
2. In a medium bowl, combine blueberries, strawberries, jicama, red onion, jalapeño, and lime juice. 
3. Stir until well combined. Season with salt and a bit of pepper to taste. 
4. Serve at room temperature or chilled. 

Did you know?

Jicama is an excellent source of inulin, a soluble dietary fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which makes the root an ideal sweet snack for diabetics and dieters!

Nutrition Information (per 1 serving):
Total calories: 108 cal
Total fat: 0.5 g
Saturated fat: 0 g
Sodium: 441 mg
Total carbs: 25 g
Dietary fiber: 7 g
Protein: 2 g