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Strawberry Avocado Salsa: Sarah of The Delicious Life
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This Strawberry Avocado Salsa from our friend Sarah of The Delicious Life is perfect with tortilla chips as a snack or an appetizer, and is equally amazing served with seared salmon.
From Sarah:
Aside from the very obvious fact that I live here, I love California for its produce, both the variety across the seasons and the sheer volume. Because of its long, north-south geographical shape, and varied topography, the state of California has multitudes of growing climates that support not only different crops suited to different regions, but the same crop in different regions in different seasons. For example, lettuces and leafy greens can grow in northern regions of California in the warmth of spring/summer, and continue to grow through the winter in southern California. Lettuces and leafy greens, along with all the brassicas, carrots, most citrus, and certain other crops are in season year-round in California. That includes strawberries.
By the way, California is the leading producer of wine in the country. One thing you will ALWAYS REMEMBER that’s in season year-round: wine.
California alone grows one-third of the vegetables and two-thirds of the fruit and nuts here in the United States. That makes the Golden State the leading agricultural state in the country. California is also the sole producer of almonds, walnuts, olives, artichokes, dates, raisin grapes, kiwifruit (who knew?!), clingstone peaches, pomegranates, and sweet rice.
Of course, we’re here to talk avocados – which I am always willing to talk about. California avocado season is spring through late summer, so I spend my warm weather months enjoying their creamy goodness. Never met an avocado salad I didn’t like.
Here are a few of my favorite recipes that use beautiful California Grown produce. Scroll all the way down for the Strawberry Avocado Salsa Recipe.
SPICY CUCUMBER AVOCADO SALAD with GARLIC CHILI VINAIGRETTE
This salad is a perfect accompaniment to an array of dumplings obviously, miso-marinated fish, simple seared salmon, roast chicken, or basically anything. I have made a giant bowl that serves 4 and eaten the whole thing by myself as a meal. (Including all the slivers of garlic, thank goodness I ate it alone.)
PINOT PRUNE JAM
We’re all familiar with that squat little jar of fig jam that appears in some format on almost every cheeseboard. And while there’s nothing wrong with fig jam, there is SO MUCH RIGHT with Pinot Prune Jam. It’s a subtly sweet fruit spread based on sun-ripened prunes and infused with red wine. The jam is super easy to make with only a few ingredients: California-grown prunes, California Pinot Noir wine, and if you prefer something sweeter, a little extra sugar or honey.
Check out her Chocolate Dessert Spread for sweet or dessert boards too!
TRIPLE WHIPPED SWEET POTATOES
If my future husband doesn’t like blue cheese on whipped sweet potatoes, well I guess we’re just going to have to compromise and have blue cheese on whipped sweet potatoes.
Three different whipped sweet potatoes, served three different ways, but all in one bowl. Because if I actually serve them in three separate bowls as if I had made three different side dishes to cater to each and every person’s taste…
HOW TO CUT AN AVOCADO for an AVOCUTERIE BOARD
“What’s an Avocuterie Board?” you ask? It’s exactly what it sounds like: avocado + charcuterie. Avocuterie is avocado sliced and served like different cheeses and charcuterie on a board. Don’t worry, Sarah shows you how to cut an avocado in all the different ways.
If you really love all the cheese boards, check out Sarah’s Healthy Cheese Board Guide, this Summer Cheeseboard featuring Grapes, and her Guide for Wine + Cheese Pairings.
SALMON with GREEN OLIVE SALSA VERDE
This recipe as presented makes a little more salsa verde than you might need for the salmon. It is a perfect accompaniment to any and all other seared or grilled fish, roast chicken, or basically anything. So it’s totally worth it to make more to begin with.
Sarah started her blog, The Delicious Life, as a creative outlet. Her fabulous food photos and snarky snippets made her a social media sensation.
Sarah also started Tastespotting, a highly visual potluck of recipes, references, experiences, stories, articles, products, and anything else that inspires exquisite taste. The site curates and features only the most drool-worthy food images available on the interwebs.
Strawberry Avocado Salsa Recipe
Ingredients
- 1 pint California strawberries hulled and chopped
- 1 firm ripe California avocado chopped
- 1/2 small red onion finely chopped
- 1 jalapeno pepper seeds removed and finely chopped
- juice from half a lime use the other half if needed
- 1/2 teaspoon Kosher salt plus more to taste
Instructions
- Gently toss together all the ingredients in a bowl.
- Taste, and season with additional lime juice and/or salt if needed.