Strawberry season is finally here in Connecticut. These sweet gems deserve to be enjoyed beyond breakfast or dessert. They provide a wonderful natural sweetness to savory dishes, especially salads and salsas.
When selecting strawberries, don’t worry about shape or size; focus on color. Look for bright red. If there’s white around the stem or in the center of the berry, that means it wasn’t picked at peak ripeness. When you get the berries home, sort them, but don’t clean them until just before you are ready to use them. Store the berries uncovered in the refrigerator in a shallow container. When you’re ready to use the berries, wash them quickly in cold water and drain them well before you remove the green leafy top and start chopping.
Crunchy, sweet and a little bit spicy, this salsa offers a delicious twist on your usual chip and dip combinations. It works well with fun-flavored tortilla chips like cinnamon and sugar or chocolate. However, it also makes a perfect topping for grilled chicken or fish.
Strawberry Avocado Salsa
Makes 8 servings
- 2 cups hulled, chopped strawberries
- ½ cup seeded, diced cucumber
- 1 thinly sliced scallion
- ½ seeded, finely diced jalapeno
- ½ diced avocado
- 2 teaspoons chopped mint
- ½ lime, juiced
- Salt, to taste
- In a medium-sized bowl, add the chopped strawberries, cucumber, scallion, jalapeno, avocado and mint.
- Pour on the juice of half a lime. Season with salt to taste. Gently stir to combine.
- Serve immediately or tightly cover and refrigerate for up to two days.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.