CHRISTINA CONDE’S RED, WHITE AND BLUEBERRY, STRAWBERRY AND JICAMA SALSA

Conde is executive chef of Gather, the restaurant at the Grant Park Market. She created this recipe to highlight Latin flavors, including cilantro and jicama.

She suggests you control the heat in this salsa by deciding how many jalapeños to use and whether or not to add the jalapeños’ seeds.

And she suggests this is a great topping for grilled fish or chicken.

For our photo, she garnished the salsa with watercress microgreens. 1 cup fresh blueberries

1 cup 1/4-inch diced fresh

strawberries

1 cup 1/4-inch diced jicama

⅓ cup chopped cilantro leaves 1/4 cup finely chopped red onion

1 or 2 jalapeños, finely diced Juice of 1 or 2 limes, to taste Salt

Tortilla or plantain chips, to serve Microgreens for garnish, if desired

In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined.

Taste for seasoning, adding more lime juice if needed.

Serve with chips.

Best served the same day. Garnish with microgreens if you wish. Makes: 3 1/2 cups

Per tablespoon: 6 calories (percent of calories from fat, 0), trace protein, 1 gram carbohydrates, trace fiber, no fat, no cholesterol, 34 milligrams sodium.

Adapted from a recipe by Christina Conde, executive chef, Gather at Grant Park Market.

CONTRIBUTED BY HENRI HOLLIS