Strawberries
>> Buy organic whenever possible to avoid high pesticide residues. The redder, the better; they don’t ripen after picking. Refrigerate in a single layer. Wash just before using.
>> For breakfast, combine chopped strawberries, blackberries, walnuts, and cooked oatmeal.
>> Blend strawberries with hazelnut oil and balsamic vinegar; toss with garden-fresh greens and goat cheese; garnish with more berries.
>> Purée fresh or frozen strawberries with silken tofu and sweetener for a light mousse.
>> Serve sliced strawberries atop polenta cake with a dollop of vanilla yogurt, drizzled with honey or chocolate.
>> A top antioxidant pick, strawberries burst with vitamin C, potassium, fiber, and folate, all in a low-calorie bite.
—Elisa Bosley
Strawberry-Avocado Salsa
Serves 4
1 cup roughly chopped strawberries
1/4 cup chopped red onion
1/2 small jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1 medium avocado, roughly chopped
Salt and freshly ground black pepper, to taste
1. Combine all ingredients in a medium bowl. Gently toss until well mixed. Adjust seasoning to taste with salt and pepper. Serve with grilled halibut or shrimp.
| Nutrition Facts Per Serving (1/2 cup): |
| Calories: 101 calories |
 |
| % fat calories: 60 |
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| Fat: 8g |
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| Saturated Fat: 1g |
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| Cholesterol: 0mg |
|
| Protein: 1g |
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| Carbohydrate: 10g |
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| Fiber: 4g |
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| Sodium: 5mg |
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—James Rouse, ND, and Debra Rouse, ND
