C’s the Possibilities with Strawberries
by Donna Quirk, MBA RD LD
LMC Clinical Nutrition Manager
As the month of May comes to a close, I hope that you have been enjoying locally grown strawberries! It is a bonus that a fruit that is so beautiful and tasty is also so good for you.
A cup of strawberries (about 7 berries) provides a good source of fiber, folate, and potassium and meets 100% of your Vitamin C needs. Strawberries are also a top source of anti-oxidants – substances that protect you from heart disease and cancers. All this for just 50 calories!
We commonly use strawberries as desserts or on our breakfast cereal, but they are great on a salad or as an accompaniment to grilled pork or fish. Try this easy recipe for dinner tonight. Enjoy!
A refreshing strawberry salsa adds a beautiful splash of color and a slightly sweet twist to this cod dish.
1 fillet cod (or any white fish)
salt and pepper to taste
1 tablespoon mint (chopped)
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon black pepper
1 cup strawberries (trimmed and chopped)
Season the cod with salt and pepper. Broil the cod until cooked and flaky, about 6-9 minutes. Mix the mint, lime juice, balsamic vinegar, honey and black pepper. Toss with the strawberries with the dressing to coat. Serve the cod with the strawberry salsa and a vegetable of your choice.