IT’S STRAWBERRY SEASON!! Every year we head up to a local farm where organic strawberry picking is available. And every year, I think my kids do a better job eating strawberries then actually filling the buckets.
Organic strawberries are a must in our house, especially this year, when strawberries were ranked number 1 as the most pesticide laden fruit/vegetable, according to the Environmental Working Group.
Strawberries are packed with antioxidants (anthocyanin) and vitamin C, as well as being rich in folate and fiber. This recipe combines the sweetness of strawberries with the crisp taste of cucumbers for a refreshing side to fish or even a simple light lunch on its own.
Organic Strawberry and Cucumber Salad
• 1 cucumber, split lengthwise and then chopped into small chunks
• 3 cups small organic strawberries (cut in half if large)
• 1/4 cup finely chopped cilantro
• 1/4 tsp sea salt
• 1/3 cup blanched almonds
• 1 Tbsp favorite hot sauce
• 1/3 cup plain Greek yogurt
• 1 to 2 Tbsp milk
Combine cucumbers and strawberries in a bowl, sprinkle with cilantro and sea salt, then let sit for a few minutes to let the flavors mingle.
Meanwhile, toss almonds with hot sauce, then roast in preheated 375 F oven for 5 minutes. Watch to make sure they don’t burn.
Thin yogurt with milk to make it easier to drizzle. Place berry mixture on a dish and drizzle with yogurt and sprinkle with spiced almonds. ENJOY!