Blueberry Peach Salsa

I love a recipe that can completely change a simple meal without requiring much work.

This blueberry peach salsa is sweet, tart, fresh, and just savory enough to work beautifully with grilled or roasted fish or chicken. It’s also a great way to add more variety of plant foods to a meal without turning dinner into a production.

The combination of blueberries, peach, lime, shallot, and cilantro gives you a lot of flavor and texture in about 15 minutes.

And don’t feel like you have to wait for peach season. This is an easy recipe to adapt based on what’s available.

No blueberries? Try cherries.

No peaches? Mango, apricots, or peeled orange segments can work beautifully.

Don’t like cilantro? Leave it out.

That’s the beauty of salsa. It doesn’t have to be exact.

Blueberry Peach Salsa

Yield: 2 servings
Prep time: 15 minutes

Ingredients

• 1 cup blueberries, washed
• ⅓ cup peach, chopped into small pieces
• 1 medium shallot, or 2–3 tablespoons finely chopped red onion
• 1 lime, zested and juiced
• 2–3 tablespoons fresh cilantro, chopped
• Sea salt, to taste

Directions

1. Coarsely chop the blueberries with a large knife or pulse them briefly in a food processor. You want pieces, not puree.
2. Add the blueberries, peach, shallot, lime zest and juice, and cilantro to a bowl.
3. Gently mix everything together and season with salt to taste. Add a little more lime juice if you want additional brightness.
4. Serve immediately.

This salsa is especially good with grilled or roasted salmon, chicken, or white fish, and it’s also great with tortilla chips. You can even toss it on pecan crusted honey mustard salmon.