For the Strawberry Salsa:
·5-7 ripe strawberries, diced
·1 jalapeño
·1/4 cup minced red onion
·juice of 1/2 lime
·drizzle of avocado oil or evoo
·fresh cilantro, to taste
·pinch of salt (optional)
For the Salad:
·2 bell peppers
·1 cup corn kernels
·1 avocado oil or evoo
·12 oz fresh shrimp
·1 teaspoon sweet paprika
·1/2 teaspoon garlic powder
·1/4 teaspoon cumin
·1/4 teaspoon salt
·1/4 teaspoon black pepper
·1 lime, halved
·4 oz fresh mixed salad greens
For the salsa, combine the strawberries with the minced onion. Remove stem, seeds, and ribs from jalapeño, mince, then add to salsa. Add juice of half a lime, a drizzle of avocado oil, and fresh cilantro. Toss to combine and season to taste. Heat a 3.5 quart sauté pan to medium-high heat and sauté veggies with a small drizzle of oil until tender. Transfer veggies to a bowl and add a little more oil to the pan. Next, add shrimp and spices (paprika, garlic powder, cumin, salt, pepper), then cook until shrimp are pink and opaque, approx. 4-5 minutes, stirring occasionally. Return veggies to the pan and garnish with fresh cilantro and lime wedges. Serve over a bed of leafy greens and top with your fresh strawberry salsa. Enjoy!
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
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