Strawberry, Blueberry & Radish Salsa

The phrase “eating clean” has become wildly popular in the last few years, and as such it’s taken on many different definitions. For some, eating clean is simply eating whole and natural foods most of the time, while occasionally splurging on indulgences like chocolate cake and red wine. Others “eat clean” by eating five small meals throughout the day, emphasizing lean protein and fruits or vegetables at each, with fitness goals as the primary reason for their specific food choices.

I hesitate to say that I “eat clean,” mostly because I just don’t like labels, but also because “eating clean” kind of sounds to me like “eating boring.” I love flavorful, colorful, life-giving food—all of which can be “clean” while also being vibrant and delicious at the same time! While there’s nothing wrong with a simple meal of chicken and broccoli, eating that more than once a week would send me down into the dumps lickety split.

I believe that when we have plenty of variety in our diets along with room for creativity, we are far more likely to stick with “clean” eating for the long haul and not feel bored or deprived.

This fun and fresh Strawberry, Blueberry & Radish Salsa is the perfect compliment to just about anything off the grill, making it a wonderful way to dress up your go-to “clean eats.”

I won’t lie. I’m a bit of a fruit salsa addict. I make fresh fruit salsas all summer long, usually a few times a week. They’re the perfect option to serve at potlucks and picnics, too, because they’re easily portable and always draw oohs and aahs from friends.

Since the 4th of July is right around the corner, I was inspired to make a patriotic-themed salsa to celebrate! This salsa reflects the colors of the American flag. A tad tacky? Maybe just a little. Fun and summery? Absolutely!

I’m in full on salsa mode now that summer is upon us. Here are a few more fresh fruit salsas you might like to try, too:

Strawberry, Blueberry & Radish Salsa

Makes about 2 1/2 cups


  • 1 cup chopped fresh strawberries
  • 1 cup fresh blueberries
  • 3/4 cup diced radishes
  • 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or coconut nectar
  • 1 1/2 teaspoons extra-virgin olive oil
  • Pinch of sea salt


  1. Combine all of the ingredients in a medium bowl.
  2. Serve right away, or refrigerate in an airtight container for up to 1 day before serving.


Hallie Klecker is the author of Super Healthy Cookies and  The Pure Kitchen, both gluten- and dairy-free cookbooks focusing on fresh ingredients and whole foods. Her newest e-book, Crazy for Kale, makes use of kale in 40 creative ways. She is also the Editorial Content Manager for Simply Gluten Free Magazine. Hallie writes the recipe blog Daily Bites, where she shares her passion for cooking with whole, natural foods. Hallie is a certified Nutrition Educator and former personal chef. Connect with her on Facebook, Twitter, and Pinterest!

Read all of Hallie’s posts here.

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