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Blueberry Salsa (Paleo Vegan)

Yields8 ServingsPrep Time10 minsTotal Time10 mins

There's nothing quite like fresh blueberries and the endless variety of ways to incorporate them into summer recipes, especially sweet recipes. I was wanting to create a savoury recipe with local blueberries and came across an old recipe clipping from a magazine and I changed up some things and created this wonderfully delightful recipe. You can use this salsa as a dip for chips or crackers or atop fresh grilled/cooked/roasted proteins or vegetables. It screams summer. You may be wondering what is “white” balsamic vinegar and why is it called for in this recipe. White balsamic is not only lighter and less thick and syrupy than aged regular balsamic vinegar, but it is also milder and not as sweet. It is made from grape must that has been boiled at a low enough temperature so that the sugars in the grape juice aren’t allowed to caramelize and thus darken the vinegar. If you cannot white balsamic vinegar use white wine vinegar. Regular balsamic vinegar will be too strong and sweet for this recipe. If you are making this for a gathering, you can make it the night before and triple it. It will be a big hit.

 1 cup fresh blueberries, divided
 3 tbsp finely minced red onion
 2 tbsp finely chopped fresh basil or tarragon
 1 tbsp white balsamic vinegar or white wine vinegar I used Acid League Living Balsamic Vinegar (Blueberry Pomegranate)
 sea salt and fresh cracked pepper to taste
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Add 1/2 cup of blueberries to a medium bowl and use a potato masher to smush the berries so that they are slightly smashed/broken down. Add the rest of berries, along with the rest of the ingredients and gently stir. Season to taste and store in the fridge for up to 2 days. Enjoy on chips, crackers, or on top cooked protein or roasted vegetables of your choice.

Nutrition Facts

Serving Size 3 tbsp

Servings 0