Here is a great salad using peppers from the farm in Michigan Sunset. One of the largest green house organic farms in the country. They also have amazing strawberries. My boss had made a stop at this amazing farm and brought back cases of both ingredients. Strawberry season is just starting for some states and spring is almost here. So I decided to share this strawberry and pepper salad to get us ready for that warmer weather. This was a salad that both Jp and Eloise absolutely loved!. There is obviously some sweet to this dish but there is also acid and heat. This gives the dish a well rounded flavors that really worked well with one another. Here is the recipe I hope you enjoy it!
Strawberry and red pepper salad
2 roasted red peppers deseeded and large diced
2 red radish sliced
1 cup of strawberries sliced
1 avocado diced
Strawberry and pepper “chutney”
1 cup of strawberries
1 1/2 red pepper diced
1 Jalapeño diced
1/2 small onion diced
1/4 cup of sugar
1/4 cup of water
Salt to taste
For the Chutney,
In a small pot add 1 tsp of oil with onion and jalapeño. Cook for 2 minutes and then add the rest of the ingredient. Bring to a boil and then turn down to a simmer. Cook for 10-15 minutes or until the mixture has thickened and holds together. Turn off and allow to cool to room temperature. Reserve for plating.
Add a spoonful or two of the chutney onto your plate. Then some of the roasted peppers on top. Add the diced avocado and season with salt. Finish with radishes and strawberries. Season everything again lightly. Then garnish with micro cilantro and a drizzle of olive oil. Serve and enjoy!