A Mediterranean twist on classic strawberry salsa. Think fragrant basil, toasted pine nuts, and a generous drizzle of high-polyphenol EVOO in place of the usual lime and cilantro. Serve it as strawberry bruschetta on toasted baguette slices or spoon it over pan-seared salmon or grilled chicken for a MIND diet-friendly meal.
EA Stewart, RD
5
15 minutes
Mediterranean
Appetizers
2 cups fresh strawberries, diced
1/2 cup red onion, finely diced
3/4 cup fresh basil, thinly sliced
¼ cup pine nuts, lightly toasted
2 tablespoons Brain Health Kitchen EVOO (plus extra for bruschetta)
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper to taste
Optional: 1 serrano pepper, finely diced
Optional for serving: 1 gluten-free baguette, sliced and toasted
Combine the strawberries, red onion, and basil in a medium bowl.
Toast the pine nuts in a small skillet over medium heat, stirring regularly to prevent burning, for 2 ½ to 3 minutes. Remove pan immediately.
Add the toasted pine nuts to the strawberry mixture, along with the EVOO and white balsamic vinegar
Stir and season with salt and pepper to taste.
Optional: Add the chopped serrano pepper for a little heat.
Serve immediately (see serving suggestions) or store in a well-sealed container in the refrigerator for up to 4 days.
