Strawberry Shrimp Ceviche

Strawberry Shrimp Ceviche

This Strawberry Shrimp Ceviche is a great take on classic ceviche

This cool and elegant appetizer perfectly blends freshness with sweet, savory flavors and a dash of spice.

Recipe:

Strawberry Shrimp Ceviche
Prep time: 
Total time: 
 
Ingredients
Ceviche
  • ¾ lb cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ tbspn chopped, seeded jalapeno peppers
  • 1½ cups (about ¼ pound) quartered, stemmed California strawberries
  • 3 tbsp chopped cilantro
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ cup chopped plum tomato
  • 2 tbsp olive oil
  • 4 tsp fresh lime juice
  • 4 tsp red wine vinegar
  • 2 tsp chopped, seeded jalapeno peppers
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp Worcestershire sauce
  • ¼ tsp Worcestershire sauce
Instructions
  1. To make Ceviche dressing: in blender or food processor, purée all ingredients until smooth.
  2. In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche dressing.
  3. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
  4. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
  5. Makes 6 appetizer servings.
Notes
Diabetes Exchanges: Fruit 0.25, Vegetable 0.5, Very Lean Meat 2, Fat 1

Find more California Strawberry Recipes here!

 

 


Strawberry & Cotija Salad

Strawberry, Grilled Romaine and Cotija Cheese Salad

When it comes to strawberry salad, we always want more! Have you tried your salads with grilled romaine? Charring the romaine leaves enhances the flavor, making this salad from Gerry Speirs at Foodness Gracious a stand out.

Strawberries are so versatile, making it easy to incorporate 8 strawberries into your daily meal plans. With just one serving of 8 strawberries packing a nutritional punch, who wouldn’t want to eat strawberries every day?

Strawberry Salad with Grilled Romaine and Cotija Cheese

Strawberry Salad with Grilled Romaine and Cotija Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup sour cream
  • 3 tbsp lemon juice
  • ½ cup cilantro, chopped
  • ½ tsp ground cumin
  • 1 pinch salt
  • ¼ tsp black pepper
  • 4 slices salami sliced to bacon thickness
  • 1 head romaine lettuce
  • 2 tbsp olive oil
  • salt
  • black pepper
  • 1 cup ripe California Strawberries
  • ½ avocado
  • 1 tbsp fresh chopped oregano
  • ½ tbsp fresh chopped cilantro
  • ½ cup crumbled Cotija cheese
Instructions
  1. Whisk together the sour cream, lemon juice, cilantro, cumin, salt and pepper to make the dressing and set aside.
  2. Roughly chop the salami and sauté in a pan until crispy. Transfer to some paper towel to drain.
  3. Preheat your grill to high and remove the outer leaves of the lettuce.
  4. Slice the romaine in half-length ways, drizzle with olive oil and season lightly with salt and pepper.
  5. Lay each half onto the hot grill cut side down and girl for about 2-3 minutes or until the romaine starts to get a good char color on it.
  6. Transfer the lettuce to a large platter.
  7. Slice the strawberries into quarters and place on top of the romaine wedges.
  8. Cut the avocado into small dice and add to the romaine followed by the salami chunks, oregano, cilantro and cheese.
  9. Lightly drizzle some of the dressing over the romaine and serve at once.


Strawberry & Farro Salad

Strawberry Avocado Farro Salad

We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying.

Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides 140 percent of the total recommended daily value of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in eight strawberries a day.

Try it with grilled chicken or steak for a heartier meal. Enjoy!

Strawberry Avocado Farro SaladStrawberry Avocado Farro Salad

Strawberry Avocado Farro Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked farro
  • 2½ cups water or vegetable stock
  • ½ lb California strawberries, hulled and sliced
  • 1 ripe avocado, diced
  • ½ cup fresh basil leaves
  • 2 oz goat cheese, crumbled
  • 2 tbsp blush wine vinegar (or red wine vinegar)
  • 2 tbsp olive oil
  • ½ tbsp honey
  • Pinch sea salt
  • Pinch freshly cracked black pepper
Instructions
  1. In a medium saucepan, bring water or stock to a boil. Add farro and simmer; cover 25–30 minutes. Remove from heat and drain any remaining liquid. Let farro cool completely.
  2. Add cooled farro to a large bowl with sliced California strawberries, diced avocado, basil leaves and crumbled goat cheese.
  3. In a small bowl, whisk together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.


Strawberry & Zucchini Salad

Strawberry, Summmer Corn + Zucchini Salad

If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini salad dish created by Ellise from Cowgirl Chef. So, you can have a taste of summer any time of the year.

There’s no reason to only put strawberries on the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too, like this one, a light summery salad made with two of the season’s other big players, corn and zucchini.

Strawberries, Summer Corn + Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large zucchini
  • 10 to 12 California strawberries
  • 2 ears fresh corn
  • Champagne vinaigrette, recipe follows
  • 4 oz goat cheese
  • a few mint leaves, finely chopped
  • sea salt and pepper
  • Champagne vinaigrette
  • Makes about ¾ cup
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped shallot
  • sea salt and pepper to taste
  • ½ cup grapeseed oil
Instructions
  1. With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
  2. Hull the strawberries, then dice them. I like to chop mine into smallish bits, about ¼-inch. Add to the bowl with the zucchini noodles.
  3. Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini and diced strawberries. Drizzle the Champagne vinaigrette on top, crumble the goat cheese and add this to the salad, too, along with the mint. Add sea salt and pepper to taste. Serve.
  4. Champagne Vinaigrette
  5. Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.

 

 

 

 

 

 

 

 

 

 

 


Strawberry & Steak Salad

Summer comes and goes, but my internal food alarm seems to be ringing off the hook for summer food and flavors year-round. At the top of my list are juicy California strawberries and steak. Wouldn’t it be great to have a way to enjoy them together in a recipe? Good news: I’ve created a salad recipe that brings them together in new way, a Roasted Balsamic Strawberry & Peppered Steak Salad.

I love pairing bold-flavored foods, like steak, with fresh and light ingredients like strawberries to create surprising combinations. Plus, layering a lean steak on top of a mound of nutrient rich ingredients is a balanced way to enjoy it any day of year.

Instead of using fresh strawberries in this steak, I enhanced the strawberries by slow roasting them. This turns them into a naturally-sweet chutney/dressing on top of this flavor-explosion of a salad. If you’ve never roasted strawberries before then today is the day and this recipe is the place to start.

Roasted Balsamic Strawberry & Peppered Steak Salad

While the prep time looks lengthy in the recipe below, it’s mostly hands-off cook time. You can even prep many of the cooked ingredients ahead of time and reheat right before serving. Truly, this salad is easy to put together but is a show-stopper for looks and flavor. I hope you will give it a try at your first summer gathering or at your dinner table this week.

Enjoy!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted Balsamic Strawberry & Peppered Steak Salad
Author: 
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 tbsp Balsamic vinegar
  • 1 lb top sirloin fillets
  • 1 tbsp ground black pepper
  • 1 tsp Kosher salt
  • 1 tbsp vegetable oil
  • 2 cups fresh green beans, cut into 1” pieces
  • 6 cups spring mix greens
  • Extra virgin olive oil
  • 1 ½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 tbsp chiffonade fresh basil
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a 2 quart baking dish (or 8x8 square pan), toss strawberries and balsamic vinegar. Bake strawberries for 50 minutes, checking every 15 minutes and gently tossing in the juices.
  3. Meanwhile, cook quinoa if needed.
  4. Then, heat a heavy skillet (cast iron if you have it) over medium high heat. Season fillets with pepper and salt. When skillet is hot, add vegetable oil, then cook fillets to medium doneness, about 3 minutes per side. Remove from pan and set aside on a cutting board to rest. After about 5 minutes (more time is OK), thinly slice steak against the grain.
  5. Reduce the skillet heat to medium and add green beans. Add 2 tablespoons of water and cook till evaporated or green beans are crisp tender, about 4 minutes. Remove skillet from heat.
  6. When strawberries are done baking, assemble salad. Layer a large platter with the spring mix greens, then spoon cooked quinoa on top. Drizzle with extra virgin olive oil, about 1 tablespoon. Layer green beans on top of quinoa. Place steak slices on top of salad then spoon cooked strawberries and juice on top. Lastly, arrange sesame seeds, mozzarella pearls, and basil all around salad to your preference. If desired, sprinkle a small amount of fresh, ground black pepper on top.

Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com.


Citrus Halibut & Strawberry Relish

Citrus Halibut Strawberry Relish Recipe

A Citrus Halibut Recipe with a California Strawberries twist.

This grilled halibut dish, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flakey fish, combined with the vibrant, slightly sweet strawberry salsa makes this a stand-out dish you and your guests are sure to love.

Citrus Halibut & Summer Strawberry Relish
 
Ingredients
  • 4 halibut fillets–about 6 to 8 ounces each
  • Non-stick spray
  • Strawberry Relish (see recipe below)
  • Lemon slices, for garnish
  • Parsley, for garnish
Marinade
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley – chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • ½ tsp orange zest
  • Salt and pepper, to taste
Strawberry Relish
  • 1 cup California strawberries – diced
  • ½ medium shallot – finely diced
  • ⅓ cup smoked almonds – roughly chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley– chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • Salt and pepper, to taste
Instructions
Marinade:
  1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
  2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
  2. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  3. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  4. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
Notes
As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.
Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5

 

Check out more California Strawberry Recipes here!

 


Mahi-Mahi & Strawberry Salsa

Mahi-Mahi Taco with Strawberry Salsa

A delicious Grilled Mahi-Mahi Tacos & Strawberry Salsa Recipe

Mango, pineapple, lime and other fresh ingredients are combined to take fish tacos to a whole new level!

Grilled Mahi-Mahi Tacos with Strawberry Salsa
Serves: 4
 
Ingredients
Strawberry Salsa:
  • 1 cup diced fresh California strawberries
  • ½ cup diced mango
  • ¼ cup diced papaya
  • ¼ cups diced pineapple
  • 2 tbsp diced red onion
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp chopped cilantro
  • 1½ tsp rice vinegar
  • Salt and black pepper
  • Cayenne pepper
Avocado Sour Cream:
  • ¼ cup diced avocado
  • ¼ cup sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1½ tsp freshly squeezed lime juice
Chipotle Sour Cream:
  • ½ cup sour cream
  • ½ chipotle in adobo
  • Salt and white pepper
  • Granulated garlic
  • 1 lb mahi-mahi, cut into 2-ounce pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded napa cabbage
Instructions
  1. To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper.
  2. To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender.
  3. To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
  4. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  5. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla.
  6. Top each corn tortilla with ¼ cup cabbage, 1 piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.

 

Check out more California Strawberry Recipes here!


Strawberry Quinoa, Kebab Salad

Thai Pork Kebabs & Strawberry Quinoa Salad Recipe

A delicious Pork Kebabs & Strawberry Quinoa Salad Recipe

Make a delicious meal by serving these Thai Pork Kebabs served over California Strawberry Quinoa Salad.

Thai Pork Kebabs with California Strawberry Quinoa Salad
 
Ingredients
  • 1 cup hulled and quartered California strawberries
  • ¼ cup freshly squeezed orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ⅛ tsp cayenne pepper
  • 1 lb pork tenderloin, cut into ¼-inch x 4-inch strips
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
  • 16 bamboo skewers
  • 1 recipe California Strawberry Quinoa Salad
California Strawberry Quinoa Salad
Dressing
  • 1½ tbsp olive oil
  • ⅓ cup hulled and quartered California strawberries
  • 1 tbsp freshly squeezed orange juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Salad
  • 1 cup dry quinoa, cooked according to package directions and cooled
  • ¼ cup minced sweet yellow onion
  • 1 cup finely shredded Napa cabbage
  • ½ cup finely diced cucumber
  • 1 cup diced California strawberries
Instructions
  1. Place strawberries, orange juice, cinnamon, cumin and cayenne pepper in the work bowl of a food processor and puree until smooth. Pour into a medium mixing bowl. Add pork strips, stirring to coat all sides. Cover and refrigerate overnight.
  2. Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
  3. Heat a grill or grill pan over medium high heat.
  4. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
  5. Prepare California Strawberry Quinoa Salad.
  6. Serve kebabs over California Strawberry Quinoa Salad.
  7. Garnish with peanuts and serve with a lime wedge for squeezing.
California Strawberry Quinoa Salad
  1. To make the dressing, place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
  2. Place quinoa in a large bowl. Add onion, cabbage, cucumber, strawberries and dressing, tossing gently to combine.
  3. Serve immediately or cover and refrigerate for up to 2 hours.

 

Check out more California Strawberry Recipes here!


Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza

One bite of this sweet and savory strawberry goat cheese pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.

There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.

One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around a like a party in your mouth!
Enjoy!

Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
 
Ingredients
  • ½ oz active dry yeast
  • 1 tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp olive oil
  • 3 tsp white balsamic vinegar
  • 3 tsp extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • ½ cup (4 ounces) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
  • ½ cup (4 ounces) softened goat cheese
  • cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
Instructions
  1. To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
  2. To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
  3. To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
  4. Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Notes
Nutrition Information Per Serving (1/2 pizza): 389 calories; 12 g fat; 10 mg cholesterol; 364 mg sodium; 58 g carbohydrate; 4 g fiber; 12 g protein