A Rose is a Rose…or Strawberry That is

Did you know that strawberries belong to the rose family of plants (Rosaceae)?!? High in vitamin C. Alongside of vitamin C and their diverse polyphenol content, strawberries provide us with other key antioxidants and anti-inflammatory nutrients. Strawberries are an excellent source of manganese—a mineral which plays a key antioxidant role as a cofactor for the enzyme superoxide dismutase. And while strawberries are not a high-fat food, they do contain seeds and those seeds serve as a good source of the omega-3 fatty acid alpha-linolenic acid. You are also going to find small amounts of carotenoids in strawberries, especially lutein and zeaxanthin. 

As strawberries are very perishable, they should only be purchased a few days prior to use. Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps. Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. 

Strawberry Avocado Salsa


1 cup medium size strawberries, rinsed, dried and quartered

1 medium size avocado, peeled and diced in 1” cubes

2 T. red onion, finely chopped

2 T. fresh cilantro, roughly chopped

½ tsp. lime rind, grated

2 T. lime juice, fresh squeezed

2 tsp. jalapeño pepper, seeded and finely chopped

¼ tsp. sugar 

Combine all ingredients in bowl and gently fold until well mixed. Store in Tupperware container and refrigerate until ready to serve. 

Grilled Chicken


4 medium size boneless, skinless chicken breasts

1 T. extra virgin olive oil

½ tsp. sea salt

¼ tsp. fresh ground black pepper 


  1. Place chicken breasts in a large Zip Lock bag, and then olive oil, salt and pepper. Seal bag. Shake well until evenly coated.
  2. Bake, broil or grill—your preference—until chicken is well done.
  3. Allow to rest for at least 5 minutes. Slice diagonally. Top each sliced breast with ¼ portion of Strawberry Avocado Salsa.

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