Blueberry Salsa + Guacamole

by Sarah on June 17, 2013 · 10 comments

There are only two paths to go down when you have these ingredients in front of you.

You can make salsa

…or you can make guacamole.

And when the theme of your cooking class at Whole Foods is Blueberries: Around the World

and yes, i am (perhaps excessively) proud that i turned a blueberry into a globe.

–well you know you aren’t missing a trip down one of them.

Unlike Robert Frost, I chose to take the path perhaps MORE traveled by.

At least for the sake of the class.

Adapting my own “Salsa-tific” Method, I created a spicy sweet, fresh and delicious, beautiful blueberry creation

...all of which disappeared with a bag of pita chips* before I’d made it to the end of my trip around the world Wednesday evening.

*They saved me the chiplets. Did they know how happy I would be about that?

Of course, I added avocado, which really makes it a compromise, doesn’t it. Do we call that Gualsa? Salsamole?

Do notI repeatdo NOT leave out the jicama.

Because jicama-goodness, it adds the perfect crunch (and a little bit of a beautification factor).

Blueberry Salsa

  • 2 cups fresh blueberries
  • 1/4 cup chopped cilantro
  • 2/3 cup red onion, finely chopped
  • Juice from 2 limes, separated (about 1/3 cup fresh lime juice)
  • 1 medium jalapeno
  • salt (to taste)
  • 1 cup jicama, finely chopped
  • 1 cup avocado, chopped (1/2 medium avocado)
  1. Mince and mash half of the blueberries on a cutting board with a large knife.
  2. Combine blueberry mash with remaining whole berries in a mixing bowl.
  3. Add cilantro, onion, half of the lime juice, jalapeno, and salt. Stir well to combine.
  4. Just before serving, add jicama, avocado, and remaining lime juice.
  5. Mix well, but not so much that everything turns pink. :)
  6. Serve with tortilla or pita chips.


Now, maybe it was the fact that I finally learnedand performed, with the crowds encouragement–the masterful art of throwing a knife in the direction of your hand at great risk to life and limb hitting the pit with a knife for removal…

…but I woke up at 5:45 on Thursday morning with only one thought in my mind*: Blueberry Guacamole.

*Aside from making a frittata. Simultaneously. Because these are the things I do.

i trust you to determine your own proportion of red onion, salt, lime juice, cilantro, jalapeno...

And so I followed the ‘Guaca-quation,’ and made that (woke me up from a) dream a reality.*

*Yes. Before 7 A.M. [I showered first.]

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Liz @ iheartvegetables June 17, 2013 at 7:30 am

I don’t think I’d even need chips with this! I’d just use a spoon! I LOVE Jicama!

Laura @ Sprint 2 the Table June 17, 2013 at 7:38 am

I swear to you I was thisclose to making almost this exact thing last night but with pineapple instead of jicima. Instead I made a spaghetti squash-egg stir fry. Don’t ask how I got from one to the other…

Katie @ Talk Less, Say More June 17, 2013 at 8:10 am

Oh my YUM! Blueberries, guacamole – two of my favorite ingredients!

Jemma @ Celery and Cupcakes June 17, 2013 at 8:40 am

Blueberry salsa sounds gorgeous!

Lindsey @ Pas de Deux June 17, 2013 at 11:44 am

This turned out so beautifully! Can’t wait to try it :-)

Tricia B June 17, 2013 at 3:27 pm

Yum! I want to make pineapple salsa too – but this looks great – which one should I make first!

Hannah @ CleanEatingVeggieGirl June 17, 2013 at 4:53 pm

This is SUPER creative and sounds so awesome! This is definitely the perfect sweet and refreshing Summertime recipe :). I would love to eat this with homemade tortilla chips :).

Michelle @ Eat Move Balance June 17, 2013 at 5:12 pm

Genius call on including jicama. Why haven’t I ever thought of that?! :)

Brittany @ Delights and Delectables June 17, 2013 at 8:28 pm

um… yes! Can you come over now and us make this? I have 4 avocados. :)

Meghan@CleanEatsFastFeets June 17, 2013 at 9:17 pm

Well so long as you showered first. I think I showered at 7 at night on Saturday. Oops. I love the blueberry salsa idea by the way.

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