1 cup couscous
1 avocado, halved, seeded, peeled and diced
1/2 cup corn kernels
1/2 cup strawberries, quartered
2 tablespoons chopped fresh cilantro leaves
2 tablespoons pine nuts
For the lime vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
In a medium saucepan, cook couscous according to package instructions.
In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette.
1 pineapple, peeled and cut into long strips
2 red bell peppers, cut in half and seeded
1 jalapeno, cut in half and seeded
2 small onions (or 1 large) cut in half
2 limes, cut in half
1 small bunch of Fresh cilantro, roughly chopped
Pinch of salt
Olive oil for grilling
Heat your grill until very hot. Drizzle produce lightly with oil and grill on all sides until charred. Grill everything except cilantro.
For the bell peppers, after they are grilled, remove the thin skin that will begin to separate from the soft flesh.
Chop all ingredients (except lime) into 1/4in pieces and combine in bowl. Add cilantro and squeeze grilled lime juice over salsa. Season with a touch of salt. Allow to sit for at least 20 minutes for flavors to meld.
1 medium-large poblano chili pepper (about-ounces)
1 medium jalapeño pepper (about 2 to 3 tablespoons finely chopped)
3/4 cup finely diced brown onion
1/3 cup finely chopped, fresh cilantro
Juice of 1-1/2 limes
Sea salt, freshly ground black pepper, and sugar to taste
Preheat the oven to 500 degrees F and lightly coat a baking sheet with olive oil. Sprinkle it with salt and pepper and set aside.
Use a paring knife to remove the cores from the tomatoes and cut them in half. Then cut an “X” on the round side of each half. Only cut enough to slit the skin. Place the tomatoes flat side down on the baking sheet. Roast the tomatoes in the preheated oven until they are sizzling and beginning to brown, and the skin is beginning to pull away from the “X,” about 15 minutes.
Remove the tomatoes from the oven and let them cool for at least 5 minutes. Turn the broiler on.
Once the tomatoes are cool enough to touch, you can easily use your hands or the dull side of a paring knife to slip the skin off each half. Now you can finely chop the tomatoes and add them to a medium-sized mixing bowl. Use a spatula to scrape any brown bits of tomato and any remaining olive oil from the baking sheet and add it to the bowl. Place the skins in a small strainer and use the back of a small spoon to drain them into the bowl as well.
To roast the poblano and jalapeño peppers: Cut them in half, remove all of the seeds, and place them round side up on a foil-lined baking sheet. Place them directly under the broiler until the skin is fairly evenly charred, about 3 minutes. Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chopped the peeled peppers and set aside.
Add the roasted, chopped peppers to the tomatoes, along with the onion, cilantro and lime juice. Season generously to taste with salt and pepper. If necessary, add a sprinkle of sugar (this will depend on the sweetness of the tomatoes).
15-20 strawberries, hulled and chopped into a very small, even dice
1/3 medium red onion, finely minced
handful of cilantro, well rinsed and finely chopped
1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat)
juice of 1 lime
fresh cracked black pepper
Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
Chill until ready to serve.