Since my last blog post I have attended the National Dietitians of Canada conference, finished my dietetic internship in Prince George, BC, moved to Vancouver, BC and I’m about to start my first “real life” job as a Clinical Dietitian with Fraser Health! It’s been a whirl wind!
I’m excited to be slightly more settled now and back to my blogging. I even have the perfect summer recipe for my first blog post as my new self, fresh strawberry salsa! My twin sister (who I now live a few blocks from) ordered strawberry salsa when we were out the other night. I had never heard of such a thing. It was delicious!
Bound and determined to come up with my own version I tried to figure out the ingredients in this delicious concoction. I took what I could from that and added my own twist.
This salsa can be used as a dip, in tacos, to top cooked fish, chicken, scallops etc. Or you could just eat it with a spoon, mmm! Adding some white beans would be a great option to up the fibre and protein and if you are not a fan of balsamic vinegar you can replace it with fresh lime juice.
Fresh Strawberry Salsa
- 1/2 English cucumber, chopped small
- 10 medium strawberries, chopped small
- 1 avocado, chopped small
- ~1/4 cup red onion, minced
- 1/2 cup feta, crumbled
- 1-2 garlic cloves, crushed
- 3 tbsp balsamic vinegar reduction
- 2 tbsp olive oil
- ~1/4 cup chopped fresh cilantro
- 1 tbsp liquid honey
- salt, pepper, red pepper flakes, to taste
Combine first 5 ingredients. Whisk the remaining ingredients together in a separate bowl and toss with other ingredients.
Serve or chill!