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A festive twist to some summertime favorites will make your patriotic picnic complete.
By Kendra Nordin, Kitchen Report
Red, white and blue salsa
Adapted from Two Peas & Their Pod
1 cup strawberries
1 cup jicama, peeled and diced
1 cup blueberries
1 to 2 tablespoons jalapeño, seeded and minced
1/3 cup cilantro, minced
Juice of 1 lime
Salt, to taste
Combine all the ingredients in a bowl and stir well. Serve immediately or chilled with tortilla chips or as a topping for grilled fish or chicken.
See the full post on Stir It Up!
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