Michigan Veggie Salad with Dijon Vinaigrette

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Sweet & Spicy Blueberry Salsa

Courtesy of Chef Selene Toliver, CCE, Culinary Arts Instructor at Oakland Schools
Course Side Dish, Snack, Family Friendly, Healthy Recipe, lunch, Appetizer
Keyword specialty crops
Prep Time 40 minutes
Servings 12 2 oz servings
Calories 28kcal

Ingredients

  • 2 Cups Fresh Blueberries halved
  • 1 Cup Fresh Blueberries Whole
  • 1/4 Cup Red Pepper diced small
  • 1/4 Cup Jalapeno pepper seeded, diced small
  • 1/4 Cup Red onion Diced small
  • 2 Tbs Cilantro minced
  • 1/2 Tsp Salt Himalayan
  • 1 oz Lemon Juice freshly squeezed and zest
  • 1 oz Lime Juice freshly squeezed and zest
  • 1 oz Local Honey
  • Tortilla chips for dipping

Instructions

  • Wash and sanitize hands
  • Assemble equipment - mixing bowl, zester, juicer, spatula, measuring cups, measuring spoons
  • Combine all ingredients in a bowl except for whole berries
  • Mix and mash berries into mixture
  • Taste and adjust seasonings
  • Add whole berries and gently combine
  • Serve with chips and enjoy!