Sweet delicious strawberries are one of spring’s better crops; especially when they’re locally grown, freshly picked and the air is filled with the smell of ripe strawberries, yum! Bursting in vitamin C and fiber, who doesn’t love strawberries?
Their heart shape should tell you that this is a fruit that will help promote healthy hearts. Besides the fiber and vitamin C, strawberries also contain a smattering of vitamin B’s some manganese, iodine, and potassium. Succulent strawberries pack a nutritional wallop with their phenols, unique antioxidants that fight inflammation, cancer, and heart disease.
And here’s a TIP:
BUY ORGANIC. Unfortunately, strawberries are on the EWG’s Dirty Dozen list of the most pesticide-ridden produce (google Dirty Dozen Foods for more info). Think about it; those permeable skins are a set up for pesticide penetration; you don’t need to be an agricultural Ph.D. to figure that one out. This will also mean you will most likely only buy in season, which is a good thing!
And a TRICK:
You can always find flash-frozen organic strawberries in your freezer aisle. True, they’re not as delectable as their freshly picked cousins, but the organic part of the strawberry equation is important! Eating pesticides is completely unappetizing!
And your RECIPE:
Spring Spinach Salad
- 1 5-oz. container organic baby spinach
- 4 thin slices red onion separated and cut in half
- 8 strawberries sliced
Homemade red pepper vinaigrette
- 2 teaspoons red pepper jelly melted in the microwave
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Vinaigrette: mix jelly, balsamic vinegar, and olive oil in a jar and shake vigorously.
- In a large salad bowl, place all your ingredients, add the dressing, and toss, and enjoy!
- I let the salad sit for about 5 minutes before serving then give it another toss. YUM!
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