Blueberry Salsa
From the Strive for Five at School! Resources
Adapted from the Nova Scotia Department of Agriculture
Yield: 8
Portion: 1/4 cup (50 mL)
Cost per serving: $0.30
Ingredients
1 cup (250 mL) whole blueberries, frozen
1 green onion, chopped
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) fresh parsley, chopped
1 pinch salt
1 Toss all the ingredients in a bowl and let sit for a couple of hours to develop the flavour.
2 Serve instead of ketchup with chicken strips or fish or with baked whole-wheat tortilla chips.
Tip: If this recipe is too tart for the taste buds of young children, add 1 tsp (5 mL) honey to tone down the tartness.
