Strawberry Pico de Gallo salad
Now that the California Giant Berries “Reciberries for Life” healthy recipe contest has officially closed, I can share what I’m sure will be the prize-winning recipe. Now, there, I just jinxed myself.
I created the recipe after eating at a little Mexican taco restaurant in south Tucson a couple weeks ago. There were no paper menus; the menu board listed – all in Spanish – fish tacos, bean tacos, chicken tacos and every-part-of-the-cow tacos. We tried almost every delicious variety (except beef tripe – I once had a very bad experience with tripe during the throughs of morning sickness several years ago.) The soft corn tortillas enrobing each taco were warm and freshly handmade. Food was served very simply on paper plates – but the simplicity of fresh corn and tomato salsas, lime juice contrasting richly sauced meats, and striking white Mexican crema was beautiful.
Tacos at Pico de Gallo restaurant in Tucson
However, the most striking dish – and the possibly the most delicious part of the meal was the restaurant’s namesake, Pico de Gallo. It was fruit, spice, salt and sour lime. It was a super refreshing way to counter to the fiery spices in the tacos. Here are some photos of the Pico de Gallo and the recipe I created.
Pouring horchata, a sweet rice drink at Pico de Gallo
Horchata and Pico de Gallo salad: Fresh coconut, mango, watermelon
Strawberry Pico de Gallo
1 pound strawberries, washed and halved
½ cantaloupe, peeled, sliced in 8 slices
1 mango, peeled, cut in bite-sized chunks
½ lime, juiced
½ tablespoon sweetened flaked coconut
1/8 teaspoon kosher or sea salt
1/8 teaspoon chili powder
Arrange fruit on a serving platter by mounding berries and mango in center and cantaloupe slices fanning out around platter.
Sprinkle lime juice over all fruit. Sprinkle fruit with coconut, salt and chili powder.
My recipe for Pico de Gallo salad
