Sun ripened sweet strawberries are light and refreshing in a salsa. Fruit salsas are the perfect accompaniment to lighter warm weather eating.
2 cups (1 pint) strawberries, washed, hulled and waffled, use Cone #5 (332g)
1 cucumber, strung, use Cone #2
1⁄4 cup red onions, strung, use Cone #2 (29g)
1⁄2 teaspoon ground cumin (1 g)
1⁄2 teaspoon natural salt (3g)
1⁄4 cup fresh cilantro leaves, chopped (4g)
2 tablespoons lime juice (30ml)
1 tablespoon extra-virgin olive oil (15 ml)
1 ripe avocado, peeled and pit removed, medium dice
- Using the food processor, raise the food guide flap and place strawberries into hopper. Use the guide flap to process strawberries directly into the bowl.
- Process cucumbers and red onions directly into the bowl, over the strawberries.
- Add cumin, salt, cilantro, lime juice and olive oil. Mix gently to combine.
- Add avocado and fold into other ingredients. Taste and adjust seasonings as needed.
- Placing whole strawberries in the freezer for approximately 5 – 10 minutes will make them easier to process.
- Serve salsa with toasted corn tortilla chips for a refreshing appetizer.
- Serve salsa as a topping with grilled fish, shrimp, crab cakes or pan seared salmon.
- Serve salsa with pan seared or grilled marinated tempeh.
- Substitute cilantro for fresh basil leaves.
- Serve salsa chilled.