Blueberry Salsa (Low-Carb)
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 it on everything all summer long!
I know that I just barely 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 before then to give you another option for American-flag colored food to celebrate the holiday! And we absolutely swooned over this when we tested the recipe.
If you’re wondering how a salsa with blueberries can be low in carbs, this recipe has chopped jicama for the white and chopped red bell pepper for the red. 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?
- fresh blueberries
- red bell pepper
- red onion
- cilantro (optional)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- extra-virgin Olive Oil (affiliate link)
- Green Tabasco Sauce (affiliate link)
- salt and fresh-ground black pepper to taste
What Jicama did we use for the Blueberry Salsa?
As much as I love Jicama, it’s incredibly 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.)
10 Fun Ways to Eat the Blueberry Salsa:
- If you don’t care about the carbs, this salsa is great with tortilla chips of course.
- You could scoop it up with toasted low-carb pita bread.
- I think Blueberry Salsa could definitely be served as a salad if you don’t mind more carbs.
- I would love this over most any kind of grilled chicken breasts.
- It would be delicious served over Grilled Boneless Pork Chops or Air Fryer Pork Chops.
- I’d also enjoy it with Air Fryer Pork Loin Roast or Instant Pot Balsamic Pork Roast.
- I’d love it over Roasted Salmon or Air Fryer Salmon.
- It would be tasty served in Fish Tacos or Salmon Tacos.
- It would taste great with Air Fryer Marinated Chicken Breasts.
- It would go well with Air Fryer Fish or most any type of Grilled Fish.
How to make Blueberry Salsa:
- Measure out two cups fresh blueberries; pick off stems if needed.
- Chop up red bell pepper to make small pieces (close to the size of the blueberries.)
- Cut jicama into slices and then small cubes. Hopefully you can find already sliced jicama or jicama strips.
- Whisk together lime juice, olive oil, Green Tabasco Sauce, salt, and pepper. Taste dressing to see if you want to adjust the flavor.
- Finely chop cilantro or another herb (if using.) Finely dice red onion.
- Mix blueberries, red bell pepper and jicama, and stir in dressing.
- Then add the chopped red onion and chopped herbs and stir again.
- Serve right away.
- I still gobbled up my leftovers when they’d been stored overnight in the fridge, but this was best when freshly made.
More Interesting Salsa Ideas to Try:
- 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
- Measure out two cups fresh blueberries, and pick off stems if needed. (Most blueberries don't need to be washed.)
- 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.)
- 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.
- 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.
- Crisp cilantro in cold water in a salad spinner, dry with paper towels, and finely chop cilantro (if using). Finely dice red onion.
- 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.
- 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.
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.
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.
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 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.