Red, White & Blueberry Salsa {elephant Tuesday’s}

as posted on elephant journal

In the Yavorsky household (this includes my brother and sister-in-law to be who live just a couple of blocks away), salsa is a staple of our diet and can be consumed anywhere from 2-10 times a week, depending on the occasion. Our family’s obsession with this delicious little dip drove me to create a festive version for the upcoming holiday (which also happens to be my husband and my anniversary…tune in tomorrow for a blow-by-blow).

Some might think that sweet things like strawberries and blueberries do not belong in salsa. To that I say, don’t knock it until you try it. This version is based around the same premise as mango or peach salsa, but with a specific color theme in mind! The jalapenos, onion, lime and sea salt add just the right amount of authentic salsa taste while the berries deliver a sweet twist that is delightfully unexpected.

We served our salsa on top of grilled fish tacos with a little bit of purple cabbage and, of course, guac. You could also just grab a chip and dip, use it on top a salad, puree it and guzzle away or dump it into little kiddie pools and proclaim a day of salsa wrestling…be creative, and as always, give thanks and enjoy!


  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro (or mint if you’re one of those people who can’t handle cilantro)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely choppek jalapeno pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste


  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste.


About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, I found myself wanting to help people achieve healthier, happier lives. I quickly came to realize that I wanted to work with preventative therapeutic methods promoting active, energetic lifestyles rather then focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, I moved to San Francisco and began to study yoga completing a 200 hour training with Yoga Tree. From there I've studied with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, my quest to bring health and happiness to others lead me to enroll with the Institute of Integrative Nutrition in New York to become a holistic health coach. Currently, I live in LA and am training with Dharma Mittra to obtain my 500 hour yoga certification. I love to share my lifelong journey of finding balance, wellness and happiness in all aspects of life!
This entry was posted in Appetizers, Cleasning Food, elephant Tuesdays, Munchies, Raw, Sauces, Dips and Dressings, Vegan, Vegitarian and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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