Kiwi Jicama Tangled Salsa

My husband's new allergy has led me to experiment with so many unique ways of preparing foods. We both love salsas, but alas we cannot have any tomatoes or tomatillos, so I have been dabbling with just plain fruit salsas and came up with this unique blend of taste and texture. I call it tangled because of the stark difference in the textures of the jicama and the fruit. 


I hope you enjoy this salsa as much as we did. I served it with rice crackers. But it can easily be paired with an organic blue corn chip or over a nice grilled salmon or chicken breast.

Kiwi Jicama Tangled Salsa

6 kiwis, peeled and small diced

¼ of a large jicama, peeled and small diced

3 Tablespoons unsweetened dried cranberries

2 large strawberries, small diced

½ large red onion, small diced

4 Tablespoons minced cilantro

3 Tablespoons fresh lime juice

½ teaspoon sea salt

Mix together. Refrigerate overnight. Serve with organic rice crackers, or other organic chip of choice.

Serves 6

Nutrition Facts:

Calories: 90.8

Total fat: 0.4 grams

Sat. Fat: 0.0g

Poly Fat: 0.0g

Mono Fat: 0.0g

Cholesterol: 0.0mg

Sodium: 199.5 mg.

Potassium: 349.2 mg

Total Carbs: 22.2 g

Dietary fiber: 5.1

Sugars: 1.6g.

Protein: 1.2 g