Spicy Tuna Kebabs with Strawberry Salsa

Spicy Tuna Kebabs with Strawberry Salsa

Spicy Tuna Kebabs with Strawberry Salsa are an easy and delicious way to fit more fruits and veggies into your day. We’re so glad that Sylvia Klinger, RD shared her recipe with us – we can’t get enough!

Spicy Tuna Kebabs with Strawberry Salsa
Serves: 8 kebabs
Spicy Tuna Kebabs
  • 1 lb tuna fillets, cut into thick chunks
  • ½ cup adobo or chipotle sauce
  • 1-2 green bell pepper, cut into chunks
  • 2 cups whole California strawberries, stems removed
  • 1 medium red onion, cut into chunks
  • 8 bamboo or metal skewers
Strawberry Salsa
  • 2 cups California strawberries, diced
  • 1 cup jicama, peeled and diced
  • ¼ cup fresh cilantro, chopped
  • Juice of one half lime
  • 1 tsp olive oil (optional)
To make Spicy Tuna Kebabs:
  1. If using bamboo skewers, immerse in water for 20 to 30 minutes before broiling (this will keep skewers from burning).
  2. Rub adobo sauce over fish and marinate in baking pan or platter. Marinate in refrigerator for at least 10 minutes or overnight.
  3. Assemble kebabs on skewer by alternating tuna chunks with peppers, whole strawberries and onion; divide among 8 skewers.
  4. Place kebabs on a broiling pan and broil on top oven rack for 5 to 8 minutes per side, until tuna is completely cooked.
To make Strawberry Salsa:
  1. In medium bowl, combine diced strawberries, jicama, cilantro, lime juice and optional olive oil. Serve with kebabs.
Nutrition Information
Serving size: 1 kebab Calories: 224 kcal Fat: 2 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 6 g Sodium: 95 mg Fiber: 3 g Protein: 14 g Cholesterol: 27 mg


Colombian Sweet Corn Arepas with Strawberries

Colombian Sweet Corn Arepas with Strawberries

A Taste of Colombia

These Colombian Sweet Corn Arepas with Strawberries make for a sweet and savory blend of flavors for a perfect light lunch or snack.

What are arepas?

Arepas are flat, pancake-like breads made with cornmeal, water, and salt. They are traditional staples for breakfast, lunch, and dinner in both Colombia and Venezuela. Colombian arepas have been described as being thin with more of a sweet corn flavor profile, while Venezuelan arepas are described as being thicker and more sandwich-like. And when it comes to toppings, they are generally added on top of Colombian arepas as opposed to being stuffed into the middle, like Venezuelan arepas.

Colombian Sweet Corn Arepas with Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 cups fresh or thawed frozen corn kernels
  • 1½ cups hot water
  • 2 cups yellow instant cornmeal
  • 2 tsp low fat sour cream
  • 1 tsp sugar
  • ⅓ cup cheddar cheese, grated
  • 2 Tbsp unsalted butter
Strawberry Mango Salsa
  • 1 cup strawberries, diced
  • ½ cup mango, diced
  • ¼ cup pineapple juice
  • 1 tsp fresh mint, chopped
  • 1 cup prepared whipped cream, optional
To make Arepas:
  1. In a blender, pulse the corn kernels and hot water until smooth.
  2. In a large bowl, mix cornmeal, sour cream and sugar. Slowly add corn mixture while stirring with your hands or a wooden spoon; add cheese and divide dough into about 18 pieces.
  3. Roll each piece into a ball and flatten it into a pancake about ¼ inch thick and 3 inches in diameter (rub your fingers around the edge so that it maintains its thickness).
  4. In a medium skillet (or a sandwich press), melt butter over low heat.
  5. Cook arepas until golden for 3 to 5 minutes on each side. They should be toasted on the outside but soft in the middle. Let cool to room temperature.
To make Strawberry Mango Salsa:
  1. In a medium bowl, combine strawberries, mango, juice and mint.
To serve:
  1. Top each arepa with 1 to 2 tablespoons strawberry salsa and 1 tablespoon whipped cream, if desired.
Nutrition Information
Serving size: 1 arepa Calories: 359 kcal Fat: 8 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 66 g Sugar: 9 g Sodium: 53 mg Fiber: 6 g Protein: 7 g Cholesterol: 19 mg


Strawberry and Blackberry Kale Salad

Berries and kale – talk about a superfood salad! Our Strawberry and Blackberry Kale salad is full of antioxidants, fiber, and vitamins to keep you feeling your absolute best. Plus, berries are full of brain-boosting antioxidants that help prevent cognitive decline as we age!

Strawberry and Blackberry Kale Salad
Serves: 2 servings
  • 2, 5 oz grilled chicken breasts, sliced
  • 1 lb lacinato kale, rinsed, hard stems removed, tear or chop into bite-sized pieces
  • 8 oz California strawberries, rinsed, hulled and halved
  • 4 oz blackberries
  • 2 Tbsp Gorgonzola cheese
  • 3 Tbsp strawberry balsamic vinegar (can also use balsamic vinegar or red wine vinegar)
  • 1 Tbsp extra virgin olive oil
  • 2 tsp honey
  1. Put kale into a large mixing bowl, set aside. In a small bowl, whisk together the vinegar, olive oil and honey. Pour dressing over kale and massage well, making sure the kale absorbs dressing.
  2. Add chicken breast, California strawberries, blackberries, and gorgonzola. Serve immediately or chill for a few minutes.
Exchanges: 1 Fruit, 3.5 Vegetable, 5 Very Lean Meat, 0.5 Medium-Fat Meat, 1.5 Fat
Nutrition Information
Serving size: 520 g Calories: 393 kcal Fat: 13 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 17 g Sodium: 536 mg Fiber: 10 g Protein: 32 g Cholesterol: 43 mg


Chinois & Goat Cheese Strawberry Salad

When it comes to food, there are certain combinations that immediately stand out as classics: peanut butter and jelly, chips and salsa, grilled cheese and tomato soup, milk and cookies.

But how about strawberries and goat cheese? This flavor pair is so good, we are definitely adding it to our list of classics! The slightly sweet, slightly tart fresh strawberries match perfectly with smooth, tangy goat cheese in this Chinois and Goat Cheese Strawberry Salad. The balsamic vinegar and Dijon mustard vinaigrette ties it all together for a healthy, fresh salad that makes a perfect appetizer, snack, or light meal.


Chinois & Goat Cheese Strawberry Salad
Serves: 24 servings
Balsamic Vinaigrette
  • ½ cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp chopped garlic
  • ¾ Tbsp sugar
  • 2 cups soybean oil
  • Salt + pepper to taste
Fried Wonton Strips
  • 6 oz wonton skins
  • Vegetable oil as needed
  • 6 lbs spring mix or mesclun salad
  • 3 quarts fresh California strawberries
  • 1½ cup toasted pine nuts
  • 4½ lbs fresh goat cheese (crumbled)
To make the Balsamic Vinaigrette:
  1. In blender jar, purée vinegar, mustard, garlic and sugar.
  2. With motor running, slowly drizzle in oil until vinaigrette is thick and emulsified.
  3. Season with salt and pepper.
To make the Fried Wonton Skins:
  1. Cut wonton skins into ¼-inch strips.
  2. Deep-fry in 350°F oil until crisp and golden.
  3. Drain on paper towels; sprinkle lightly with salt.
For each serving:
  1. To order, toss 4 cups spring mix, ½ cup strawberries, 1 tablespoon pine nuts and 3 ounces goat cheese with 1½ tablespoons Balsamic Vinaigrette.
  2. Mound on salad plate; top with ¼ cup Fried Wonton Strips.
Nutrition Information
Serving size: 293 grams Calories: 380 kcal Fat: 28 g Saturated fat: 14 g Trans fat: 0 g Carbohydrates: 19 g Sugar: 7 g Sodium: 590 mg Fiber: 7 g Protein: 20 g Cholesterol: 107 mg


Strawberry Chicken Fennel Salad

Strawberry and Chicken Fennel Salad

If you don’t cook often with fennel, consider making it a staple on your grocery list – with a strawberry clam-shell included, of course. Fennel is a highly aromatic and flavorful herb that is incredibly versatile, adding a slightly sweet licorice flavor that can be enhanced through braising, sautéing, roasting, or even grilling. Indigenous to the Mediterranean, most fennel available in the US is actually grown in California – just like nearly 90% of the nation’s strawberries! This nutritious veggie is loaded with vitamin C, iron, fiber, and potassium, plus the entire plant is edible from its roots to its feathery leaves, making it an environmental and sustainable choice for those looking to reduce food waste.

Our Strawberry Chicken and Fennel Salad is flavorful, fresh, and super healthy, making it a great choice for a mid-day snack or light meal.


Strawberry Chicken Fennel Salad
Serves: 6 servings
  • ⅓ cup olive oil
  • ⅓ cup walnut oil
  • 2½ Tbsp balsamic vinegar
  • 1 Tbsp roasted garlic purée
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 1 pound grilled chicken breast strips
  • 3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
  • 3 cups thinly sliced fennel bulb
  • 3 cups shredded radicchio
  • ¾ cup shredded basil
  • 1½ cups toasted walnut halves
To make vinaigrette
  1. In blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.
To make salad
  1. In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
Nutrition Information
Serving size: 274 grams Calories: 514 kcal Fat: 41 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 7 g Sodium: 416 mg Fiber: 5 g Protein: 27 g Cholesterol: 36 mg

Salmon Tataki & Strawberry Miso

Salmon Tataki with Strawberry Miso

Tataki is a method of preparing fish in Japanese cuisine that involves searing the fish very briefly in a hot pan, leaving the fish mostly raw except for a thin outer layer. It is the perfect intro method for the aspiring at-home sushi chef who isn’t quite so daring as to use completely raw fish in their dishes. We’ve put together this Salmon Tataki and Strawberry Miso recipe for a simple yet incredibly flavorful appetizer, snack, or light meal. The addition of strawberry purée to the miso drizzle adds just the right amount of sweetness to this dish.


Salmon Tataki & Strawberry Miso
Serves: 6 servings
Strawberry Miso
  • ¼ cup shiro (white) miso
  • ¼ cup sugar
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 3 Tbsp rice vinegar
  • 2 Tbsp strawberry purée
  • 2 Tbsp usukuchi shoyu (Japanese light soy sauce)
  • 2 tsp karashi (Japanese mustard)
  • ¾ pound skinless, boneless wild salmon filet, cut into 2-oz pieces
  • Salt and white pepper
  • Grapeseed oil
  • 12 fresh California strawberries, stemmed and sliced
To make Strawberry Miso:
  1. In a heavy saucepan, whisk together miso, sugar, sake and mirin.
  2. Simmer over medium heat, whisking frequently, about 15 minutes or until color begins to darken and mixture is reduced to ⅓ cup. Remove from heat; cool.
  3. Whisk in remaining ingredients.
To cook Salmon:
  1. Season with salt and pepper.
  2. Heat a heavy sauté pan and add a small amount of oil. Sear filets on all sides as quickly as possible and plunge into ice water immediately; salmon should be raw except for a very thin outer layer.
  3. Chill filets 1-2 minutes; remove and pat dry. Wrap tightly in plastic wrap; refrigerate.
To serve:
  1. Slice salmon into ½-inch slices. Fan slices on 6 plates; drizzle each plate with 2 tablespoons Strawberry Miso. Garnish with strawberries.
Nutrition Information
Serving size: 146 grams Calories: 188 kcal Fat: 6 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 15 g Sodium: 680 mg Fiber: 1.5 Protein: 13 g Cholesterol: 31 mg


Strawberry & Brussels Sprouts Flatbread

Strawberry Brussels Sprouts Flatbread

This Strawberry and Brussels Sprouts Flatbread, by Kristina LaRue, RD, CSSD, of loveandzest.com, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!

Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?

Strawberry & Brussels Sprouts Flatbread
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 (4.4 oz) naan flatbread
  • 3 Tbsp Mascarpone cheese, softened
  • 2 tsp strawberry preserves
  • ½ cup shredded Brussels sprouts (2 large Brussels sprouts)
  • 1 large strawberry, sliced
  • 1 oz (¼ cup) crumbled goat cheese
  • 1 tsp olive oil
  • Freshly ground pepper to taste
  • 1 tsp balsamic glaze, for garnish
  • 2 fresh basil leaves, chopped for garnish
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and place flatbread on sheet.
  2. In small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
  3. Top flatbread with shredded Brussels sprouts, strawberry slices and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
  4. Bake in 400-degree oven for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.
Nutrition Information
Serving size: ½ flatbread Calories: 367 Fat: 21g Saturated fat: 9g Carbohydrates: 37g Sugar: 7g Sodium: 636mg Fiber: 2g Protein: 11g Cholesterol: 42mg


Strawberry, Shrimp and Feta Salad

Strawberry Shrimp Feta Salad

This Strawberry, Shrimp and Feta Salad is a hit!

Did you know? Feta is a brined curd white cheese made traditionally in Greece from sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk. In fact, only cheese following these exact specifications and made in particular areas of Greece are permitted to be called feta. This creamy cheese is tangy and mildly salty to the taste, with a hint of spicy sweet that makes for a great pairing with the juicy strawberries in this salad. Feta is also lower in fat and calories than other commonly consumed cheeses like Parmesan or cheddar.


Strawberry, Shrimp and Feta Salad
Serves: 4 Servings
  • ⅓ cup thinly sliced red onion
  • ¾ pound peeled and deveined raw shrimp
  • 2 cups (about 10 oz) fresh California strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 4 oz crumbled feta cheese
  • 1 small cucumber, sliced (about 24 slices)
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp water
  • 1 Tbsp chopped shallots
  • ½ tsp salt
  • ¼ tsp black pepper
To make Vinaigrette:
  1. Combine the vinaigrette ingredients in a small bowl. Tilt the bowl to the side and whisk the vinaigrette quickly for a few seconds until emulsified; set aside.
To make Salad:
  1. In small bowl, toss onion with 1 tablespoon of vinaigrette; set aside.
  2. Over grill or in pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
  3. In another bowl, toss strawberries with 1 tablespoon of the vinaigrette.
  4. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
  5. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
  6. Sprinkle with cheese and garnish with slices of cucumber.
For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
Nutrition Information
Serving size: 384 grams Calories: 288 kcal Fat: 18 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 8 g Sodium: 1107 mg Fiber: 4 g Protein: 19 g Cholesterol: 132 mg


Strawberry & Fava Bean Salad with Pecorino

Strawberry and Fava Bean Salad with Pecorino

Strawberry & Fava Bean Salad with Pecorino! This recipe is a great salad, made with fresh California Strawberries!

Did you know? Pecorino is actually a family of hard Italian cheeses made from ewe’s milk; Pecorino Romano is the most common variety in the United States. Under its Protected Designation of Origin status, Pecorino is primarily produced on the island of Sardinia, although production is allowed in a handful of other Italian provinces.

Strawberry & Fava Bean Salad with Pecorino
  • Kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 lbs in pods)
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp lemon juice
  • 2 cups fresh California strawberries, stemmed and quartered
  • Coarsely ground black pepper
  • 3 cups rucola (wild arugula)
  • Pecorino cheese
  1. In a large pot over high heat, bring 2 quarts of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Once drained, pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
  2. In small bowl, prepare salad dressing by whisking together olive oil, vinegar and lemon juice.
  3. In large bowl, season shelled fava beans and strawberries with salt and pepper. Add rucola and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 6 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information
Serving size: 308 g Calories: 309 kcal Fat: 19 g Saturated fat: 11 g Trans fat: 0 g Carbohydrates: 10 g Sodium: 704 mg Fiber: 3 g Protein: 21 g Cholesterol: 58 mg


Strawberry Gazpacho

Strawberry Gazpacho

Gazpacho is a classic Spanish dish of cold soup made from blended vegetables. Historically a soup made from stale bread, olive oil, water, garlic, salt, and vinegar, the well-known red gazpacho evolved in the 19th century with the addition of tomatoes. Other vegetables made their way into this soup over time, with the most common recipes including cucumber, bell pepper, and onion.

In this recipe, we added fresh California strawberries. With a similar acidity as tomatoes, strawberries add a touch of juicy sweetness and unique variation to this classic.

Prefer a little more spice? Try our Spicy Strawberry Gazpacho and compare!

Strawberry Gazpacho
Serves: 8 cups
  • 2 lbs fresh California strawberries, stemmed and chopped
  • ¾ lb plum tomatoes, chopped
  • ½ lb English cucumber, peeled, seeded and chopped
  • 3 cloves garlic
  • 1 jalapeño pepper, diced
  • ½ cup Sherry vinegar
  • Salt and black pepper as needed
  1. In blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar.
  2. Season with salt and pepper.
Nutrition Information
Serving size: 1 cup Calories: 49 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 7 g Sodium: 76 mg Fiber: 3 g Protein: 2 g Cholesterol: 0 mg