This is the perfect salad/salsa/side for the July holidays. Sweet strawberries and blueberries combine with crunchy jicama, green onions, cilantro, and a citrus vinaigrette for a sweet-tart, lip-smacking good dish. Scoop it with a tortilla, as it's a refreshing change from tomato-based salsas. It's great served alongside grilled meats as its brightness is a great counterpoint to their smokiness and richness. Or, just eat it with a spoon, as a tasty little side. And can you think of anything more red, white, and blue than this? Give it a try this 4th of July! Serves 4, may easily be doubled or tripled.

1 cup 1/2-inch diced, peeled jicama

1 cup fresh blueberries, rinsed and dried

1 cup fresh clean strawberries, cut into 1/2-inch dice (measure the diced strawberries)

1/4 cup thinly-sliced scallions

1/4 cup chopped cilantro

1 Tablespoon fresh lime juice

1 teaspoon honey

2 Tablespoons grapeseed or other neutral oil

pinch of dried, ground chipotle pepper (more if you like things spicy!)

1/4 teaspoon kosher salt

Place the first 5 ingredients in a medium bowl. Whisk together the remaining ingredients, then toss with the berries, jicama, scallions, and cilantro. Cover and refrigerate for an hour to allow the flavors to marry. This salsa is best eaten the day it's made.