I love fresh ripe strawberries and could eat a good number of them, possibly a whole bowl full.
Other than eating them straight from the bowl, you might prefer to use these berries to make a simply flavorful recipe like Strawberry Salsa.
I was feeling adventurous and thought I would explore to option of pairing strawberry salsa with the rich creamy texture of avocado. The idea isn’t so far-fetched. Strawberries, like tomatoes, have a sweet-sour taste that pairs well with avocado. I couldn’t resist the urge to add to the mix a subtle hint of spiciness so I created a simple spicy oil-based cilantro vinaigrette.
Strawberry Salsa with Avocado Slices and Spicy Cilantro Vinaigrette
Strawberry Salsa
When shopping for strawberries they can be large or small in size but must be fragrant and a deep red in color. I used white onions, not yellow here for it’s clean, sharp onion flavor.
2 cups finely chopped strawberries, about 1 pound
1/2 cup finely chopped white onion
4 tablespoons finely chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon sea saltGently mix all ingredients together in a bowl. This recipe can be prepared in advance. Keep refrigerated up to 2 days. Bring to room temperature before serving.
Yields 2 1/2 cups
Sliced Avocado Fans
Cut in half an avocado and removed the stone and skin. Take one half of the avocado and cut in into equal, making 1/8-inch vertical cuts but not completely through. Turn on its side or stand it upright and gently spread out the slices.
Spicy Cilantro Vinaigrette
2 cups fresh cilantro
1 cup extra virgin olive oil
1 fresh serrano or jalapeño chili pepperBlend together all ingredients in a blender until smooth. Can be prepared in advance. Keep refrigerated up to 2-3 days. Bring to room temperature before serving.
Yields about 1 1/4 cups
Strawberry Fans
Take a whole strawberry with top still attached, place on a cutting board with the hull side down. Make vertical cuts but not completely through, leaving the top part uncut. Turn the strawberry on its side or stand it upright and gently spread out the slices.
Assemble
Pour or drizzle desired amount of spicy cilantro vinaigrette on individual plates. Place avocado fans on top of the vinaigrette. Place strawberry salsa atop the avocado slices. Garnish with cilantro leaves, strawberry fans, and fresh ground black pepper.
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I love fresh ripe strawberries and could eat a good number of them, possibly a whole bowl full.
Other than eating them straight from the bowl, you might prefer to use these berries to make a simply flavorful recipe like Strawberry Salsa.
I was feeling adventurous and thought I would explore to option of pairing strawberry salsa with the rich creamy texture of avocado. The idea isn’t so far-fetched. Strawberries, like tomatoes, have a sweet-sour taste that pairs well with avocado. I couldn’t resist the urge to add to the mix a subtle hint of spiciness so I created a simple spicy oil-based cilantro vinaigrette.
Strawberry Salsa with Avocado Slices and Spicy Cilantro Vinaigrette
Strawberry Salsa
When shopping for strawberries they can be large or small in size but must be fragrant and a deep red in color. I used white onions, not yellow here for it’s clean, sharp onion flavor.
1/2 cup finely chopped white onion
4 tablespoons finely chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon sea salt
Gently mix all ingredients together in a bowl. This recipe can be prepared in advance. Keep refrigerated up to 2 days. Bring to room temperature before serving.
Yields 2 1/2 cups
Sliced Avocado Fans
Cut in half an avocado and removed the stone and skin. Take one half of the avocado and cut in into equal, making 1/8-inch vertical cuts but not completely through. Turn on its side or stand it upright and gently spread out the slices.
Spicy Cilantro Vinaigrette
1 cup extra virgin olive oil
1 fresh serrano or jalapeño chili pepper
Blend together all ingredients in a blender until smooth. Can be prepared in advance. Keep refrigerated up to 2-3 days. Bring to room temperature before serving.
Yields about 1 1/4 cups
Strawberry Fans
Take a whole strawberry with top still attached, place on a cutting board with the hull side down. Make vertical cuts but not completely through, leaving the top part uncut. Turn the strawberry on its side or stand it upright and gently spread out the slices.
Assemble
Pour or drizzle desired amount of spicy cilantro vinaigrette on individual plates. Place avocado fans on top of the vinaigrette. Place strawberry salsa atop the avocado slices. Garnish with cilantro leaves, strawberry fans, and fresh ground black pepper.
Back to Top ⇑
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