I’m a huge fan of salsa. I love a green salsa with tangy tomatillos. Gimme fresh tomato salsa, heavy on the cilantro and garlic. And I’ve always loved fruit salsas. Mango is the workhorse and is one of my favorite toppers for cedar-roasted fish. Pineapple salsa also works great on grilled fish, pork and fowl. And now with strawberries in full seasonal swing in Louisiana and elsewhere, it’s a great time for strawberry salsa.
This past weekend, I had a chance to sample fresh strawberry salsa made with local berries at a pop-up event held outside Alexander’s Highland Market, a gourmet grocer here in Baton Rouge. World renowned obesity and nutrition research center, Pennington Biomedical Research Center (PBRC), also located in Baton Rouge, had a booth at the pop-up along with several local food entrepreneurs. I was there signing copies of Hungry for Louisiana. PBRC Communications Director Alisha Prather and respected research pathologist Jennifer Rood were handing out samples of this healthy fruit salsa, which you can also make with fresh blueberries. It’s light, flavorful and versatile and was developed in-house at Pennington.
Louisiana Spring Salsa
Makes 2 cups
1 pint strawberries, washed and diced, or ½ pint blueberries, washed and sliced in half
¼ of 1 medium red onion, finely diced (I used ¼ cup)
2 tbsp. chopped cilantro
Juice from ½ lime (about 1 tbsp.)
Combine all ingredients and serve on salads, fish, chicken, chips or cheese and crackers. Use within a day.
Nutrition facts per ½ cup serving
Protein: 0.5 g
Carbohydrates: 8 g
Fat: 0.5 g
Fiber: 2 g
Maggie’s variation with avocado and jalapeño
Being an avocado junkie and a fan of heat, I added the following to Pennington’s recipe.
Half of 1 ripe avocado, diced
1 tbsp. chopped fresh jalapeno pepper
Juice from remaining half lime
For additional healthy recipes developed by Pennington, click here.