Månadens Gröna: Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.

Behold the longest darn blog post title of the year!

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Another month, another vegetarian food challenge! This month it is time for Strawberry to go under the radar for the Swedish veggie cooking challenge; Månadens Gröna.Exciting times!

While making this I took two things into consideration
a) how many cakes I have made lately
and
b) how many wraps I have eaten lately.
Now, the first thing I am fairly fed up with but I am still having wraps about each and every day during the summer months. However, I often find myself adding the same old combinations to said wraps and so to spice things up (quite literally) this Strawberry, and avocado, Salsa came into being.

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The dimensions of this dish are plentiful. The strawberries with their fresh subacidity, the avocado gives a creaminess, the chilli some heat and the coriander... well, is just being coriander! (Orgasmic, i.e.!) Okay, rant completed - let's move on to the recipe shall we!

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 STRAWBERRY AND AVOCADO SALSA

  •  circa ½ a litre of strawberries
  • ripe avocado (opt.)
  • fresh coriander, to taste
  • ½ red onion
  • 1 red chilli (make sure to remove the seeds if you want a milder salsa!)
  • juice of lime
  1. Rinse and hull the berries.
  2. Chop/dice everything finely.
  3. Combine in a large bowl and squeeze the juice of one lime over the mixture.
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As the strawberries are meant to be the star of the show this month, I wanted the rest of the wrap to be a little more modest. It contains of a thin layer of hummus with caramelized onion, a slice of violife's dairy free cheese and a salad mix of quinoa, roasted sweet potato and black beans in garlic, cumin and paprika powder. To top it all off, a sprinkle of roasted sunflower kernels.

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To participate with your own Strawberry creation or see a fine Pizza Blanco one, visit Lovisa's blog (click).

Check out my other salsa recipe: > Mango + Ginger Salsa.