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Looking down at a bowl of fruit salsa. There's a small wooden spoon and bowl of tortilla chips peeking in the left corners of the frame.

Low FODMAP Strawberry, Blueberry, and Cucumber Salsa

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  • Author: Em Schwartz, MS, RDN
  • Total Time: 20 minutes
  • Yield: Approximately 2⅔ cups or 8 (⅓ cup) servings 1x
  • Diet: Low Lactose

Description

A light and refreshing no-cook salsa made with strawberries, blueberries, cucumber, and lime. Great with chips or spooned over grilled chicken or shrimp with steamed rice.

Ingredients

Scale
  • 1 cup (150 grams) peeled and small-diced English cucumber (or continental cucumber)
  • 1 cup (150 grams) small-diced fresh strawberries
  • 1 cup (125 grams) fresh blueberries
  • ¼ cup sliced green onion tops (green parts only)
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons finely chopped fresh cilantro - optional
  • ½ small jalapeño (about 1 tablespoon) finely chopped (omit seeds for less heat)
  • ¼ teaspoon fine salt

Serving Suggestion

  • Corn tortilla chips (224 grams or eight 28-gram servings)

Instructions

  1. In a medium bowl, combine the strawberries, blueberries, cucumber, lime juice, green onion tops, cilantro (if using), jalapeño, and salt. Toss gently to mix.
  2. Serve right away with your favorite corn tortilla chips, or refrigerate for about an hour to serve chilled.

Storage: This salsa is best served shortly after preparing. However, leftovers can be refrigerated in a sealed container and enjoyed within 1 to 2 days. Draining excess liquid before serving may help preserve the texture.

Notes

Low FODMAP Serving: One serving of this recipe (⅓ cup) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Prep Time: This recipe involves a decent amount of chopping. I tried to give a generous estimate; however, actual prep time may vary greatly depending on knife skills or if a tool, such as a veggie chopper (my fave!), is used. 

Nutrition Info: Nutrition facts are estimates (unless lab-tested) and can vary based on the specific ingredients and brands used. The estimates for this recipe do *not* include the tortilla chips.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Low FODMAP

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Find it online: https://funwithoutfodmaps.com/low-fodmap-strawberry-blueberry-and-cucumber-salsa/