Sweet Benefits of Strawberries
Strawberries are low in calories and are filled with vitamin C, potassium, folate, fiber, and antioxidants that ward of disease and help our heart. Research suggests eating a serving of eight strawberries a day can help prevent heart disease, manage diabetes, and support brain health. Not bad for something that tastes so great!
I had the opportunity to talk to Sue Harrell, Director of Marketing, at the Florida Strawberry Grower’s Association. She a seasoned strawberry grower and the voice of their blog. I asked her about her favorite recipes using strawberries. She described a delicious and simple idea using skewers and layering strawberries, fresh mozzarella, and fresh basil and then drizzling them with a balsamic glaze. She also mentioned a strawberry coleslaw that sounds amazing; it uses ingredients such as strawberries, pecans, and blue cheese with the cabbage! She said one of the best ones was using strawberries in salsa. The sweet-hot combination of strawberries and jalapeno really complement each other. Try out the recipe below for Chicken Fajitas with Strawberry-Jalapeno Salsa by Nichole Crews. This recipe is one of the many featured on their website. I would love to try this one with shrimp also!
Find more recipes and information about the amazing benefits of strawberries on the Florida Strawberry website: http://floridastrawberry.org/.
Chicken Fajitas with Strawberry-Jalapeno Salsa
- Strawberry Salsa
- 1 1/2 cup Florida strawberries, chopped small
- 1 jalapeno pepper, seeds removed and chopped
- 1/2 red onion, diced
- 1/4 cup cilantro, roughly chopped
- 1 lime, juiced
- salt and pepper to taste
- Chicken Fajitas
- 1 lb chicken breast
- 1 tbsp cooking oil of choice (olive oil, cooking spray…)
- 1 tbsp ground cumin
- 1 lime, juiced
- Kosher salt and pepper, to taste
- tortillas of choice
- avocado, optional
- goat cheese, optional
To make the strawberry salsa, mix all ingredients well and allow to chill at minimum 1 hour.
For the Chicken Fajitas – to a bowl, add chicken, oil, lime juice, cumin, salt and pepper. Mix well to coat chicken. Allow to marinate 30 minutes.
Heat non-stick skillet to medium heat. Grill chicken breasts for 5-6 minutes, and flip. If chicken resists, side is not done. Once done, flip and grill other side until done. Allow to cool.
Once cooled, slice chicken into strips and add to tortillas. Top with salsa, avocado, and goat cheese.