We get pretty excited here in Ontario when the fresh strawberries are ready!
I’ve nothing against California produce. In fact, in the middle of Canadian winter, we’re really glad to have it! However, the berries that are grown to withstand shipping across the continent just don’t have much flavour when they arrive. There’s nothing quite like a fresh, local strawberry eaten the day it’s picked! In fact, as we’ve been enjoying strawberries from various local sources, we’re even noticing quite a difference between batches. The first ones I bought were amazing! The second box was just okay. Oh well, I keep trying!
I like fresh berries so much that I’ve just been washing and eating them up fresh, when they have the most nutritional value. I’m all for simple, fresh food. Then, I thought how wonderful it would be to include strawberries in a salad. I do love my salads!
I wasn’t going to post another recipe this week. However, this salad is so great that I have to share it with you in time for the weekend! We’ll be celebrating Canada Day here on Friday, and Americans are celebrating the 4th of July on Monday. Strawberries are a traditional food this time of year, so I wanted to get this out to you before it’s too late. In our area at least, we still have some local strawberries in stores at the time of writing. I’m sure the season will be over much too soon, though, so let’s enjoy them while we can!
It also includes cooked chicken. You have probably noticed that a lot of my salads do. You may know that we raise our own chickens on our country property. Throughout the year, I’m regularly roasting good-sized chickens. Check out my favourite way to do that here. Often we have leftover, cooked chicken, so I’m always looking for creative ways to use it. I’m thrilled that I’ve come up with a great one this time, especially for strawberry season! It makes a lovely balanced lunch or light, cold supper.