In a medium-sized mixing bowl, combine all of the ingredients. Mix well.
Serve with tortilla chips.
1 cup blueberries, coarsely chopped
1/2 cup red onion, minced
1/2 cup cucumber, peeled, seeded and finely chopped
Chiffonade of 7 mint leaves
1 tsp. freshly grated ginger
3 to 4 tsp. rice wine vinegar
Salt to taste
1/2 cup red onion, minced
1/2 cup cucumber, peeled, seeded and finely chopped
Chiffonade of 7 mint leaves
1 tsp. freshly grated ginger
3 to 4 tsp. rice wine vinegar
Salt to taste
This article appears in June 2012.