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
1 cup whole blueberries, frozen 250 mL
1 green onion, chopped 1
2 tbsp canola oil 30 mL
1 tbsp red wine vinegar 15 mL
1 tbsp fresh parsley, chopped 15 mL
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. Blueberry Salsa is an antioxidant powerhouse with taste appeal. It can easily be changed by adding a chopped red pepper or a few minced garlic cloves or by substituting lime juice for the red wine vinegar.
