While those of us in much of America are freezing and miserable (well, most of us), the fine folks in Florida are happily harvesting strawberries. They're wearing shorts, wiping their sweaty brows, and drinking all the strawberry margaritas that the bartender will serve them. Luckily, the rest of us can also enjoy the fruits of their labor (literally). It gives me hope for the upcoming summer.
To prepare for said summer, I've been getting seed packets in the mail for everything from tomatoes to zucchini to watermelon. I can't wait to get them started, but am not sure where to do it. The only place in our house that gets good sun is the kitchen table, so I guess that's where they will go even though it seems like an odd place to start your garden. But since right now the table mostly collects junk, it will be good to do something productive with the space. I'll let you know how it goes!
As for this recipe, it sounds kind like an odd pair, but the strawberries and avocados actually work well together. The strawberry and lime are acidic and sweet, and the avocado is has fat and a creamy texture. Then, of course, the jalapeno makes everything better with its kick of spice. And yet, with all of the different flavors, it still tastes clean and simple. I was skeptical, but am really happy I decided to make it. If you're into fruity salsas and guacamole, this is a must-try!
2 finely chopped ripe avocados 1 cup finely chopped strawberries 2 tablespoons minced fresh cilantro 1 minced, seeded jalapeño pepper 1 Tbsp. lime juice 1/2 teaspoon salt
Gently mix all of the ingredients and serve with tortilla chips. Cooking Light advises serving with sweet cinnamon tortilla chips, which sounds delicious, too!
Source: slightly adapted from Cooking Light