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This strawberry salsa is a perfect accompaniment to grilled meats or fish. Strawberries give it a sweet note while basil and shallots make it assertive enough to be part of a satisfying meal. It's best the day it's made but you could prep ingredients separately one day ahead of time.
2 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
1/4 Teaspoon salt
2 Tablespoons minced spring onions
2 Tablespoons thinly sliced fresh basil leaves
1 Punnet Driscoll's Strawberries
Pinch Ground black pepper
Whisk together lemon juice, oil, salt and pepper in a medium bowl. Stir in spring onions and basil. Hull strawberries and chop (you should have about 3 cups.) Add to lemon juice mixture and stir until evenly blended.