Saturday, May 2, 2009

Baja Strawberry Salad

Recipe: Baja Strawberry Salad (Courtesty of Raley's)

1 (1-lb.) container California strawberries, hulled and halved
1 large firm, but ripe, mango, peeled, pitted and cubed
1/2 cup 1/4-inch dice jicama
1/4 cup 1/8-inch dice red bell pepper
3 tbsp. lime juice (preferably fresh)
3 tbsp. lightly packed brown sugar
1 tbsp. chopped fresh cilantro (optional)

Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.

My own variations: I added a few more strawberries and another mango. I used half of a red bell pepper and only used about 1 tablespoon of fresh lime juice.

Everyone absolutely LOVED this dish. Even my 9-year-old neice said "I don't really like Mangos, but this is really yummy!" I was told that I have to bring this to every family gathering over the summer (at least until we all get sick of it!).

1 comment:

  1. Zucchini & Corn Tacos
    · 3 tablespoons vegetable oil, divided
    · 2 cups fresh white or yellow corn kernels
    · 1 cup chopped white onion
    · 3 cloves garlic, finely chopped
    · 4 medium tomatoes, roughly chopped
    · 3 medium zucchini, diced
    · 1 cup canned black beans, rinsed and drained
    · 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
    · 1/4 teaspoon freshly ground black pepper
    · 8 warm corn tortillas
    · 1/4 cup tomatillo (green) salsa
    · 8 teaspoons grated Monterey Jack cheese (or queso fresco)
    Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.


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