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STRAWBERRY RECIPES

1.  CILANTRO LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

INGREDIENTS:

FOR THE STRAWBERRY SALSA:
1 pound strawberries, diced (~2 cups)
1/4 cup red or green onion, finely diced or sliced
1 jalapeno, finely diced
1 lime, juice and zest
2 tablespoons cilantro, chopped
salt to taste

FOR THE CILANTRO LIME GRILLED CHICKEN:
1 pound boneless and skinless chicken breasts
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1 clove garlic, grated
1 jalapeno, finely diced (optional)
salt and pepper to taste

DIRECTIONS:

FOR THE STRAWBERRY SALSA:

Mix everything and enjoy!

FOR THE CILANTRO LIME GRILLED CHICKEN:

Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.

Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.

Serve topped with the strawberry salsa.

Recipe and Image from Closet Cooking

2.  CHIPOTLE WHITE FISH BURRITO BOWLS W/ COCONUT LIME RICE & STRAWBERRY MANGO SALSA

INGREDIENTS:

WHITE FISH
1 pound fresh white fish
4 tablespoons olive oil
2 whole chipotle chiles, finely minced
2 cloves garlic, minced or grated
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt + pepper
1/4 teaspoon onion powder
a pinch of salt and pepper

CILANTRO LIME RICE
1 1/2 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
2 cups coconut water (or water)
2 tablespoons chopped fresh cilantro
1 lime, juiced
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil

SPICY STRAWBERRY SALSA
1 medium size ripe mango, peeled, pitted + diced
1 1/2 cups strawberries, chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded + chopped
1 lime, juiced
pinch of cayenne pepper
pinch of salt

TO SERVE
4 tortilla bowls - make your own, recipe here
4 cups shredded lettuce
1 1/4 cups cooked black beans
2 ears of corn on the cob grilled corn, kernels removed from ears
1 cup guacamole
greek yogurt or sour cream
shredded cheddar + crumbled cajita cheese
fresh cilantro

INSTRUCTIONS

In a medium bowl combine the olive oil, chipotle chiles, garlic, smoked paprika, chili powder, cumin, salt, pepper and onion powder. Whisk to combine. Add the fish and toss well. Cover and place in the fridge while you start the rice.

Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the cilantro and lime juice, toss well. Keep warm.

Meanwhile make the salsa. Add the diced mango, chopped strawberries, cilantro, jalapeño, lime juice, pinch of cayenne and a pinch of salt to a medium bowl. Toss well, cover and keep in the fridge until ready to serve.

Preheat the grill to medium-high heat.

Once the grill is hot, add the fish, skin side facing up. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the grill. Remove the skin and either flake with a fork or chop into chunks. This can also be done in a skillet if desired.

To assemble the bowls divide the rice among 4 tortilla bowls or regular bowls. Add the lettuce, black beans and corn. Divvy up the fish and then top each bowl with salsa, cheese, and a dollop of greek yogurt or sour cream. Eat!

Recipe and Image from Half Baked Harvest

3.  RED BERRY & AVOCADO SPINACH SALAD WITH STRAWBERRY POPPY SEED DRESSING

INGREDIENTS:

DRESSING:
1/4 cup olive oil
1/4 cup canola oil
2/3 cup diced fresh strawberries
2 1/2 Tbsp red wine vinegar
2 Tbsp honey
2 Tbsp granulated sugar
1 1/2 tsp dijon mustard
1/4 tsp salt
2 tsp poppy seeds

SALAD
10 oz baby spinach
1 1/4 cups pecans, roughly chopped and toasted
12 oz fresh strawberries, sliced (about 2 cups)
1 pint fresh raspberries (about 1 1/2 cups)
2/3 cup dried cranberries (optional if you don't want to add all three)
2 medium avocados, peeled, cored and diced (semi-firm but ripe)
5 oz feta cheese, crumbled

DIRECTIONS:

DRESSING:
To a blender add all ingredients except poppy seeds. Process until strawberries are well pureed. Pour into a jar and stir in poppy seeds, cover and store in refrigerator.

SALAD:
In a large salad bowl, toss together spinach, pecans, strawberries, raspberries, cranberries, avocados and feta cheese. Plate and top with dressing.

Recipe and Image from Cooking Classy

4.  STRAWBERRY CUCUMBER LIMEADE

INGREDIENTS

2 cups fresh strawberries
½ cup water
½ cup granulated sugar
1 cup freshly squeezed lime juice
1 medium cucumber, sliced
Ice
½ cup liquid sweetener (agave or honey), or more to taste
Sparkling water or club soda
Garnish: lime wedges, fresh mint and strawberries

DIRECTIONS

In a blender, blend the fresh strawberries until smooth. Pass the puree through a fine sieve and collect strawberry liquid into a medium bowl.

In a large pitcher, whisk together the water, sugar and lime juice until sugar dissolves.

Add in the strawberry mixture, cucumbers, ice and liquid sweetener. Top with about a liter of sparkling water or club soda. Mix well and add sweetener to taste.

Serve with garnishes and enjoy immediately.

Recipe and Image from Blahnik Baker