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This Blueberry Salsa recipe has blueberries, jicama, and red bell pepper to make a tasty low-carb salsa with patriotic colors! And this is so good and so easy to make that you’ll want to eat Blueberry Salsa on everything all summer long!

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Blueberry Salsa shown in square serving bowl on red white and blue napkin.

I know that I just shared the recipe for Red White and Blue Salad! But the Fourth of July is next week and I want to post this new recipe for low-carb Blueberry Salsa to give you another option for American-flag colored food to celebrate the holiday! And we absolutely swooned over this when we tested it.

If you’re wondering how a salsa with blueberries can be low in carbs, this recipe has chopped jicama for the white part and chopped red bell pepper for the red part. And blueberries are a relatively low-carb fruit. Don’t you love how colorful it is?

And this salsa with blueberries, jicama, and red bell pepper has an interesting blend of sweet and savory flavors that’s kicked up with a little finely diced red onion and cilantro (optional) and a dressing that combines lime juice, olive oil, and Green Tabasco Sauce (affiliate link). I’m completely serious when I say you’ll want to serve this with grilled chicken and fish all summer long.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Jicama slices in package.

What Jicama did we use for the Blueberry Salsa?

As much as I love Jicama, it’s definitely hard to cut up a whole jicama. Luckily many larger grocery stores sell cut Jicama in slices or strips, usually in a refrigerated case near the produce. If you can find that it will make preparing this Blueberry Salsa so much quicker!

Is the Blueberry Salsa spicy?

We did love the sweet-savory-spicy combination of flavors in this salsa. But we only used one teaspoon of Green Tabasco Sauce (affiliate link), which was barely spicy. I recommend mixing up the dressing ingredients with that amount and then tasting it to see if you want more Green Tabasco to make it a bit more spicy. (You might also want a bit more lime if you’re a huge lime juice fan like I am.)

How low in carbs is the blueberry salsa recipe?

This tasty salsa with blueberries, jicama, and red bell pepper has about 8 net carbs in a serving that’s slightly more than one-half cup.

10 Fun Ways to Eat Blueberry Salsa:

Process shots collage for Blueberry Salsa

How to make Blueberry Salsa:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Measure out two cups fresh blueberries; pick off stems if needed. 
  2. Chop up red bell pepper to make small pieces (close to the size of the blueberries.)
  3. Cut jicama into slices and then small cubes. Hopefully you can find already sliced jicama or jicama strips.
  4. Whisk together lime juice, olive oil, Green Tabasco Sauce, salt, and pepper. Taste dressing to see if you want to adjust the flavor.
  5. Finely chop cilantro or another herb (if using.) Finely dice red onion.
  6. Mix blueberries, red bell pepper and jicama, and stir in dressing.
  7. Then add the chopped red onion and chopped herbs and stir again.
  8. Serve right away.
  9. I still gobbled up my leftovers when they’d been stored overnight in the fridge, but this was best when freshly made.

Blueberry Salsa in serving bowl on red-white-blue napkin.

More Interesting Salsa Recipes to Try:

Blueberry Salsa shown in square serving bowl on red white and blue napkin.
Yield: 8 servings

Blueberry Salsa (Low-Carb)

Prep Time 20 minutes
Total Time 20 minutes

This colorful Blueberry Salsa recipe has blueberries, jicama, and red bell pepper with red onion, chopped cilantro, and a spicy lime dressing. Skip the cilantro or use another fresh herb if you're not a cilantro fan, but please try this recipe!

Ingredients

  • 2 cups fresh blueberries (see notes)
  • 1 cup chopped red bell pepper
  • 1 cup chopped jicama
  • 1/2 cup finely diced red onion
  • 3/4 cup chopped cilantro (optional)
  • 3 T fresh-squeezed lime juice (or more)
  • 2 T extra-virgin olive oil
  • 1 tsp. Green Tabasco Sauce
  • salt and fresh-ground black pepper to taste

Instructions

  1. Measure out two cups fresh blueberries, and pick off stems if needed. (Most blueberries don't need to be washed.)
  2. Cut off both ends of red bell pepper and cut out seeds and inner membranes. Then cut the red pepper into strips and slice the strips to make small pieces (close to the size of the blueberries.)
  3. If you can only find whole jicama, peel with a vegetable peeler and cut into slices, then cut slices into strips and then small cubes. Hopefully you can find already sliced jicama or jicama strips, which will be much easier to cut into small cubes of jicama.
  4. Whisk together the fresh squeezed lime juice, olive oil, Green Tabasco Sauce, salt, and a little pepper to make the dressing. Taste to see if you want to add more of any of the ingredients to adjust the flavor.
  5. Crisp cilantro in cold water in a salad spinner, dry with paper towels, and finely chop cilantro (if using). Finely dice red onion.
  6. Mix blueberries, red bell pepper and jicama, and stir in the dressing. Then add the chopped red onion and chopped cilantro (or another herb) and stir again. Serve right away.
  7. I still gobbled up my leftovers when they had been stored overnight in the fridge, but this was definitely best when it was freshly made.

Notes

Two cups of blueberries is about 16 oz. and slightly more won't hurt. We used a large red bell pepper to get a generous cup of chopped red pepper. We used about 9 oz. sliced jicama pieces to make a generous cup of chopped jicama.

If you're not a cilantro fan use another type of herb like parsley or mint, or just omit the cilantro.

This low-carb Blueberry Salsa recipe created by Kara and Kalyn, inspired by some higher-carb blueberry salsa recipes we saw online.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 55mgCarbohydrates: 9.9gFiber: 2gSugar: 5.5gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© All images and text ©Kalyn Denny for Kalyn's Kitchen.
Category: Sauces

Square image of Blueberry Salsa shown in serving bowl on red-white-blue napkin.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Blueberry Salsa is relatively low in carbs for a salsa with fruit, and it’s also gluten-free, dairy-free, and vegetarian. It would also be approved for Phase 2 or 3 of the original South Beach Diet.

Find More Recipes Like This One:
Use Sauces to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The tasty blueberry salsa was posted in 2023. It was updated with more information in 2024.

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