We are on the cusp of strawberry season, with those juicy, beautiful farm stand berries just around the corner. It’s tempting to want to bake with strawberries, but my intern and I decided to make a savory dish this week instead. This fruity salsa can top many different proteins, like chicken pork or fish. We used our salsa to garnish grilled swordfish steaks. High in Vitamin C, plump, red and delicious, strawberries make a great addition to any meal. Fresh strawberries have a distinct fragrance. Make sure to pick strawberries that are bright red with a stem firmly attached, washing just before using.
- 2 cups fresh strawberries, hulled and quartered
- 1/2 cup radishes, diced
- 2 tablespoons fresh chives, thinly sliced, plus extra for garnish
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 ripe avocado, diced
Toss together all the ingredients except the avocado. Gently toss in the avocado just before serving. Garnish with chopped chives. Makes 4-6 servings.