There are truly endless reasons to love summer (and fall) in Maine, but the fruit and edible flowers that seems to be everywhere are high on the list. Seasonal eating feels so so good. We are fortunate enough to live beside a large blueberry field, so throughout the late summer, I find myself wandering that way to grab a small bowl of berries. The rest of the ingredients for this salsa we had at home, but this can so easily be spiced up even more by adding jalapeños, pineapple, strawberries, or feta cheese.
Prep Time: 15 mins
Makes: 3 cups
2 cups of Maine wild blueberries (rinsed)
1 cup of red, yellow, orange peppers
1/4 cup of red onion
1/4 cup of cilantro (rinsed and chopped)
1 avocado (diced)
2 tbsp of olive oil
1 tbsp Organic Sugar Kelp Flakes
1/2 tbsp Organic Alaria Flakes
Juice from 1 Lime
After rinsing all of your fruit and vegetables, begin by separating half of the blueberries into a bowl and half onto the cutting board. Chop up half of the berries and then add to bowl.
Finely chop peppers, red onion, and cilantro and add to bowl. Add avocado (diced is easiest) and squeeze the juice of one lemon onto the pile.
Pour 1-2 tablespoons of extra virgin olive oil into the bowl, then add a dash of black pepper, the Organic Sugar Kelp Flakes, and Organic Alaria Flakes (this is a perfect recipe for our Seaweed Flake Bundle).
Mix all ingredients together well in the bowl. Chill in the refrigerator for a few minutes, let flavors infuse, then serve.
Pairs well with yellow corn tortilla chips.