We love strawberries here at La Crisalida because, as well as tasting good, they are excellent for our bodies. Strawberries are high in vitamin C, an antioxidant excellent for boosting our immune system and needed to help synthesise calcium. They are a good source of 20 anti-aging trace minerals, including chromium, zinc, and selenium. Strawberries are a source of ellagic acid, a cancer-deactivating compound and contain flavonoids, a phytochemical that is said to prevent some carcinogens from damaging DNA and boosting heart health. Now it is strawberry season so is a perfect time to include strawberries in fruit salads, juices or to eat on their own.
Here is the recipe for one of our favourite summer salads: summer strawberry salad. Although strawberries are acidic in our bodies (see our article on an alkaline diet), if you serve with green leaves, as shown in this reipe, the dish becomes more balanced. As well as tasting great and boosting our health, this salad looks really pretty! Ideal for summer al fresco dining!
- Large handful of rocket, washed
- Large handful of lambs leaf (or other green salad leaf), washed
- Large handful of strawberries, washed then sliced or quartered
- 1 heaped tbsp shredded coconut
- Optional extra: toasted sliced almonds
- 1 cup of strawberries
- ¼ cup chopped basil
- 3 tbsp lemon juice
- 1 tbsp olive oil
- Black pepper
1. Mix the leaves in a salad bowl. Sprinkle over the strawberries and shake over the coconut.
2. Blitz the strawberries in a food processor. Then add the remaining ingredients to mix well. Serve the dressing as a side for pouring over the leaves.