Keto Red, White & Blue Salsa

This red, white, blue salsa is the perfect side dish or condiment for Memorial Day or Fourth of July! A low carb and keto friendly recipe.

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It's time to get patriotic with this colorful salsa! This is a wonderful combination of jicama, red bell pepper, and blueberries, all tossed in a light vinaigrette. If you're not familiar with jicama, it's a root vegetable that can be eaten raw. Its natural white color and crunchy texture make it ideal for this dish. Check out all my low carb jicama recipes!

How to Make a Keto Red, White, Blue Salsa

Remove the seeds from a red bell pepper and dice it.

Add it to a bowl, together with some fresh blueberries.

Next, prepare the jicama. You can often buy it ready prepared in sticks - which are a great substitute for chips - but if you want to make the stars it won't be so useful for this recipe. Peel the jicama (I actually only used about half of it), and cut it into slices. Use a small star-shaped metal cookie cutter to create a few stars.

Dice the rest of the slices and add them to the bowl.

To make the vinaigrette, simply combine extra virgin olive oil and white wine vinegar in a dressing shaker.

Shake vigorously so that it emulsifies, then pour over the salsa (you might not need all of it, depending on how "wet" you like it!). Season with salt and pepper then toss to combine.

Transfer to a serving dish, top with the jicama stars, then cover and store in the fridge until required. 

Check out my awesome collection of low carb red, white, and blue recipes!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Red, White & Blue Salsa

4.50 from 2 votes

This red, white, and blue salsa is the perfect side dish or condiment for Memorial Day or Fourth of July! A low carb and keto friendly recipe.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Net Carbs: 5

Calories: 94

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 1 red bell pepper deseeded and diced
• ½ cup fresh blueberries
• ½ medium jicama peeled
• 3 tbs extra virgin olive oil
• 1 tbs white wine vinegar
• salt and black pepper

Equipment

• Dadam Star Cookie Cutters Set of 5 - Stainless Steel 
• 5.5oz Glass Dispensers for Oil and Vinegar with  Caps - 2 Pc
• White Ruffle Flare Small Bowl Set of 4

Step-by-Step Instructions

 

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1. Place the bell pepper and blueberries in a large bowl.
2. Cut the jicama into slices. Use a star-shaped metal cookie cutter to create a few stars and set them aside.
3. Dice the rest of the jicama slices and add them to the bowl.
4. To make the vinaigrette, simply combine extra virgin olive oil and white wine vinegar in a dressing shaker. Shake vigorously so that it emulsifies, then pour over the salsa (you might not need all of it). Season with salt and pepper then toss to combine.
5. Transfer to a serving dish, top with the jicama stars, then cover and store in the fridge until required. 

Nutrition

Calories: 94kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 100mgFiber: 3gSugar: 3gNet Carbs: 5g

Notes

5g net carbs per serving (½ cup)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.