Oh Yum: Strawberry Salsa
So, just because you're vegan doesn't mean you don't have other food issues that might be causing you trouble. I, for one, cannot eat tomatoes. I know! It's a sad state of affairs. As someone who ADORED my BLT and my tomato salads, or basically just eating them like mad, I know how it is to feel jilted by a long time love. When I found out that tomatoes caused my Fibromyalgia to flare badly (we're talking 2.5 weeks of crippling side effects), I still craved my favorite salsa and was suddenly struck by how similar strawberries and tomatoes really are. Make note, those of you suffering from heart burn, this may be a better option for you as well!
They're both celebrities of spring and summer months, they're juicy, plump, red, and tangy/tart/sweet. How can you go wrong? It didn't take much for me to mince them up, mix in some nice mild white onion, cilantro and olive oil and voila! I have the perfect hot summer day (or Taco Tuesday) side dish! I serve mine with plantain chips on occasion for a completely whole food experience, however, if you can and do indulge in tortilla chips, have at it! I promise, you won't miss your regular salsa one bit!
- 1 pint of strawberries (washed and chopped)
- 3 tablespoons chopped, mild white onion
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon olive oil (optional)
- salt to taste
Combine, and eat right away, or chill for 1-2 days. Great with tortilla or plantain chips, in tacos, or over salads/cooked dishes. YUM!