ensalada con fresas - strawberries

How To Add strawberries to your salad

Strawberries are one of the most popular fruits in the world, being aphrodisiacs and sensual by nature. They’re easily given and are found year-round, but Spring is their best season.

When you buy them, take the ones that are firm, not humid, a brilliant and intense red color and if they’re packaged, make sure that none of them are in bad shape or that one is more smashed than the others. That “rotten apple” phrase also applies to strawberries.

Before putting them away in the refrigerator, throw away the ones that are bad and wash them right before you eat them. If you want to freeze them, wash them, take off their leaves and the tip, dry them well and then freeze them in a tightly closed bag so that it will last you for months. If your budget will allow it, buy them organic, remember that fruits with thin skin absorb more chemicals than fruits with thicker skin, like the pineapple.

Take advantage of the fact that they’re in their best season, that they’re low in calories and that everyone wants to add a sexy touch to their dinner this month, start with this salad dressing for dinner:

What you need:

  • 1 clean pack or bag of spinach
  • ½ teaspoon of olive oil
  • 12 medium fresh strawberries
  • 1 spoon of balsamic vinegar
  • 1 spoon of agave honey
  • ¼ teaspoon of almonds, split down the middle
  • 2 ounces of goat cheese or fresh cheese
  • 1-2 tbsp. of mustard (optional)
  • Salt and pepper, to your liking

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What you have to do:

In the blender, mix the oil, 8-9 strawberries, the vinegar, the agave and a pinch of salt, pepper and set aside. In a pan, at a medium to high temperature, add more almonds and tumble for 1-2 minutes while you stir them so that they won’t burn and then set aside.

In a deep container add spinach, toasted almonds, cheese, remaining strawberries cut into thin flakes, mix and serve alone or with chicken, pork, salmon, fish or scallops.

If you plan to save the dressing you have for the other day, prepare it by combining 50% sunflower or canola oil with 50% olive oil. That way it can maintain its consistency in the fridge.

Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com, www.TheKitchenDoesntBite.com

About Doreen Colondres

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Doreen Colondres is a tireless world traveler with a fresh and charismatic vibe. Her mission is to convince us that cooking is a heritage and a tradition that is fun, relaxing, easy, romantic, but more importantly, healthy. Her background of family cooking values motivated her to create La Cocina No Muerde and The Kitchen Doesn’t Bite. Doreen’s first book was published by Random Penguin House (2015) achieving the #1 best seller regional and international and she is also the food and wine editor for more than 10 Hispanic publications. She frequently hosts cooking segments on “Despierta América” from Univision and hosted cooking shows on FoxLife/Utilísima, airing in 16 countries for 4 years. Since 2013 Doreen is also a Chef for Novo Nordisk pharmaceutical, a leader in diabetes care. Yearly, she hosted more than 30 live cooking shows around the US, to increase awareness about obesity and diabetes. In 2013 she became the first Hispanic Celebrity Chef for the Bordeaux Wine Council, the most prestigious wine region in the world. She studied in culinary schools in NY, CA, graduated in FL and also has a BBA in Business & Marketing.

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