STRAWBERRY SALAD
This salad has a lot going for it—simplicity and crowd appeal being a few of its key attributes. It’s versatile, too: “There are so many different ways to please your palate,” Haggstrom says, including adding diced, cooked chicken or substituting a favorite cheese.
Serves 4
3 cups mixed greens 1 cup sliced strawberries
1 tbsp. Meyer lemon juice 1 tbsp. extra virgin olive oil
1/2 cup halved cherry tomatoes 1/4 cup walnut halves, toasted
Sea salt and freshly cracked black pepper, to taste 1/2 cup crumbled blue cheese or fresh goat cheese
In a large bowl, gently toss greens, strawberries, tomatoes, nuts, lemon juice, olive oil, salt and pepper. Top with crumbled cheese.
SEASONAL CEVICHE
The flavors of coastal California pop in this bright, refreshing appetizer. Personalize it to your taste by replacing the whitefish with fresh crabmeat or peeled and deveined shrimp (cooked or raw).
Serves 4
Juice of 1 lime 1 tbsp. olive oil Sea salt, to taste 1 ripe but firm avocado, diced Sliced radishes Fresh tortilla, plantain or taro chips
1 cup small-diced raw whitefish such as cod, halibut or bass, skin and bones removed 1/2 cup assorted citrus segments, juice reserved (see note) 1 jalapeño, seeds and core removed, minced
1 small red onion, small diced 2 tbsp. chopped fresh cilantro
Add fish, citrus segments, jalapeño, onion and cilantro in a bowl and lightly toss. Season to your liking with reserved citrus juice, olive oil and salt. Gently mix in avocado. Garnish with radish slices and serve in a bowl alongside chips. For best results, have citrus at room temperature. Note: Choose your favorite citrus fruit, such as tangerines, cara cara oranges, pomelo, oro blanco grapefruit or navel oranges.
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