What are ya’ll up to this busy holiday weekend? We are headed to Tahoe for a few days to enjoy some relaxation before our little babe arrives :) I plan on sitting by the pool, reading a good book, and hopefully going on some hikes (in my case, waddling seems like a better description than hiking :))
While we are up there, each person is in charge of making one appetizer and one dinner. Wanting to make something refreshing, since it is suppose to be in the high 80’s, I decided to go with this crisp strawberry, blueberry and watermelon salsa. Full of sweet and minty flavor, this salsa is perfect with a side of rice cakes, short bread cookies, or cinnamon and sugar pita chips!
1 cup California Giant strawberries, small diced
1 cup California Giant blueberries, halved (or kept whole if very small)
1 cup seedless watermelon, small diced
5 mint leaves, chiffonade (thinly sliced)
1 T honey
Zest of 1 lime
Juice of ½ a lime
In a medium bowl, whisk together the chiffonade of mint leaves, lime juice, lime zest, and honey.
Add diced watermelon, strawberries, and blueberries. Toss gently to combine.
Chill until ready to serve.
Top on top of rice crackers, use as a dip, or even top on top of your favorite biscuit or shortbread!