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Blueberry salsa recipe

Blueberry salsa recipe

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Here's an interesting take on a fruity salsa that makes the most of in-season blueberries. Quick and easy to assemble, it goes particularly well with white fish. See method

  • Serves 4
  • Takes 20 mins
  • 36 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • ½ cucumber, diced into ½cm pieces
  • ½ medium red onion, finely diced
  • 1 lime, zested and juiced
  • 150g blueberries, halved
  • 3cm piece fresh ginger, peeled and finely grated (optional)
  • 1 red chilli, deseeded and finely chopped cooked white fish fillets, and green beans to serve (optional)
  • cooked white fish fillets, to serve (optional)
  • green beans, to serve (optional)
  • 2 fresh mint sprigs, leaves picked and finely sliced
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

  • Fat

    0g 1%
  • Saturates

    0g 1%
  • Sugars

    6g 6%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 6.2g Protein 1.1g Fibre 1.4g


  1. Put the diced cucumber in a colander and sprinkle lightly with salt. Put the onion in a serving bowl, add the lime juice and set both aside for 15 mins.
  2. Add the cucumber, blueberries, ginger (if using), chilli and lime zest to the onion bowl and toss well. Serve with fish and green beans, if you like, and top with sliced mint.

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