Rayne KuntzSage plant cuisinesalsa, blue berry, sea asparagus, dip, Mexican, jalopeno, plant-based, vegan, rawComment

Blueberry salsa with sea asparagus

Rayne KuntzSage plant cuisinesalsa, blue berry, sea asparagus, dip, Mexican, jalopeno, plant-based, vegan, rawComment
Blueberry salsa with sea asparagus

Blueberry salsa with sea asparagus

Yields 2 cups

Ingredients

2 cups of blueberries (large ones halved)

1 large jalapeno - seeded and finely diced

1 lemon juiced

Rind of one lemon - grated

⅓ cup sweet onion - finely diced

2 tablespoons sea asparagus – finely chopped

Fresh ground black pepper to taste

Salt to taste, but it is probably not needed because of the saltiness of the sea asparagus

Steps

Slice some of the larger blueberries – it will help infuse the blueberries with the dressing. Add remaining ingredients and lightly toss. It is best if you let it marinate for 1 hour before serving.

Click here to download recipe

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