With the local produce markets opening this week, here is a great recipe for those of us who just love those sweet Ontario grown strawberries.
By Trish Krause CNP, NNCP
Holistic Nutritionist & Women’s Vitality Expert
You still have time to treasure the taste of local strawberries and light up your Canada Day table with their succulent flavor.
For shortcakes, smoothies or just straight up, these beautiful and tasty morsels also have amazing health properties. Low in calories and high in fibre, one cup of strawberries contains more than 136% of our daily requirement of Vitamin C. They are also among the top antioxidant-rich foods, which are known to be cancer fighters and immune boosters.
Strawberries are synonymous with summer – and so is salsa, so why not combine the two for a fresh new twist on a perennial favourite. Gobble up this sweet and savory condiment with toasted pita chips as a snack or use it to top grilled chicken or fish for a summery dinner that is healthy and guest-worthy too.
Succulent Strawberry Salsa
Ingredients:
- 2 cups strawberries
- 1 avocado
- 2 tablespoons red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- Zest and juice from 1 lime
Directions:
- Slice strawberries, chop avocado and gently combine in a medium mixing bowl
- Finely chop red onion and jalapeño and add to the mix. Note: the seeds of the jalapeño are what adds the heat, so remove them carefully!
- Add zest and juice one lime, and fresh cilantro and stir to combine.
- Let the dish stand in refrigerator for an hour or two to allow all the flavours to come together.
Muskoka Daily 