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Yield: 6 servings.
• 4½ cups (1½ pounds) California strawberries, stemmed and quartered
• 1 medium cucumber, peeled, seeded and cut into ½-inch dice
• ¾ cup Italian parsley leaves
• 4 green onions, chopped
• 6 radishes, thinly sliced
• 3 tablespoons rice vinegar
• 1½ teaspoons chopped fresh dill
• 1½ teaspoons chopped fresh mint
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ cup extra virgin olive oil
To make salad: In large bowl, toss salad ingredients with vinaigrette until coated.
Mound salad on 6 chilled plates, dividing it equally. Serve immediately. To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil.
Whisk in oil until blended.
Nutrition Information Per Serving:
131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein
Recipe courtesy of the California Strawberry Commission
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