Strawberry Salsa

Ingredients:

• 2 cups diced strawberries
• ½ jalapeño pepper
• 1/4 of a medium white onion, finely minced
• ½ cup cilantro, chopped
• Juice of ½ a lime
• ½ tsp salt.

Remove seeds and ribs from pepper. Mince into small pieces. 

Combine berries, pepper, onion, and cilantro in a small bowl.  Pour lime juice over the top and sprinkle with salt.  Mix to combine.  Serve with chips, or try on grilled chicken or salmon.

Jicama Mango Salad

Ingredients:

• 1 medium jicama, peeled and chopped into ¼ inch cubes
• 1 small white onion chopped
• 1 tsp salt
• 1 medium mango peeled and cut into ¼ inch cubes  (Can use frozen mango)
• ¼ tsp freshly ground pepper
• 2tbsp lime juice
• 2 tbsp lemon juice
• 2 tbsp chopped cilantro leaves

In a colander, toss jicama and onion with salt.  Allow to sit for 15 minutes. Rinse and put in a large bowl.  Add mango, lime juice, lemon juice, cilantro, and pepper.  Toss to combine, adjust seasoning to taste.  Serve immediately, or refrigerate until serving.

Sesame Garlic Snap Pea Salad

Ingredients:

• 1 pound fresh sugar snap peas
• 3 Tbsp toasted sesame oil
• 1 Tbsp seasoned rice wine vinegar
• 1 tsp red pepper flakes
• 1 clove garlic smashed and chopped
• ½ tsp salt
• 1 Tbsp sesame seeds

Put the snap peas in a medium bowl.  In a small bowl, whisk together the sesame oil, rice vinegar, pepper flakes, garlic, and salt.  Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them.  Refrigerate for at least 15 minutes before serving.