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WTF Do I Do With
California Giant Strawberries ?!


‐ Strawberry, Shishito, and shallot salad with white balsamic and agave nectar ‐

Recipe by Chef Sam Blackburn, Sodexo. Photo by Garnish Photography

1 lb California Giant Berry Farms Strawberries

5 Shishito peppers

1 large shallot

3 tbsp white balsamic vinegar

1¼ tsp agave nectar

½ tsp minced garlic

½ tsp flat leaf parsley

Kosher salt, to taste

 

Prep Time: 10 min

Servings: 6–7

 


1 De-stem and quarter strawberries. Thinly slice Shishito peppers and shallot. Cut flat leaf parsley into a chiffonade, or long, thin strips. 

2 Combine all ingredients in a mixing bowl and toss well to combine. Adjust seasoning, if necessary, to taste.

3 Refrigerate up to 24 hours.

4 Serving suggestion: serve atop your favorite grilled salmon with heirloom carrots and enjoy!


To learn more about California Giant Berry Farms, visit www.calgiant.com