It’s not that I’m anti-dessert when it comes to strawberries — lord knows I’ve eaten my share of strawberry white chocolate ice cream and far too much strawberry compote with rhubarb on top of my yogurt — but I love experimenting with them in savory dishes, like this one.
For one thing, people are always a little surprised when they see strawberries at the beginning of a meal instead of at the end, but even more so when they taste how easily these sweet, slightly acidic berries work with savory dishes. But it’s not really that odd. Think of the tomato. Also a fruit. Also sweet and acidic. So imagine where you might use a tomato and consider swapping out with strawberries instead. Like right here, with swirls of zucchini noodles (I use a hand-held julienne slicer, which is way easier to use than a spiralizer), fresh super-sweet summer corn, a generous sprinkle of goat cheese, and a simple Champagne vinaigrette.
It’s raw, people. It’s vegetarian. It could be vegan if you want to leave off the cheese. But more than all of that trendiness, it’s a perfect light lunch, dinner, or first course for a party.
Full disclosure: This is one of three paid recipes I’ve developed for the California Strawberry council, and I couldn’t be more excited about our partnership. My recipes will appear here as well as on their website. Two more coming up soon!
Did you know?
That strawberries are low in sugar? One serving of 8 strawberries has half the sugar of an apple and half the calories of a banana.
Strawberries have such a low glycemic index (and are packed with vitamins/antioxidants/fiber) that the American Diabetes Association has named them as one of the top 10 superfoods for a diabetic diet.
Strawberries, Summer Corn + Zucchini
Makes 4 servings
4 large zucchini
10 to 12 California strawberries
2 ears fresh corn
Champagne vinaigrette, recipe follows
4 ounces goat cheese
a few mint leaves, finely chopped
sea salt and pepper
With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium size serving bowl.
Hull the strawberries, then dice them. I like to chop mine into smallish bits, about 1/4-inch. Add to the bowl with the zucchini noodles.
Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini. Drizzle the Champagne vinaigrette on top, then crumble the goat cheese and add this, too, along with the mint. Add sea salt and pepper to taste. Serve.
Makes about ¾ cup
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste
1 teaspoon chopped shallot
½ cup grapeseed oil
Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.