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Recipes: Savoury strawberry dishes for summer

Proof the fruit is not only delicious served courtside with sugar and cream, Love Fresh Berries has created a menu of savoury strawberry recipes perfect for alfresco dining

Summer Crab Tacos

Love Fresh Berries - Summer Crab Tacos (48675517)
Love Fresh Berries - Summer Crab Tacos (48675517)

Macerating the strawberries in lime juice heightens their flavour and combined with a little fresh chilli they create a delicious fresh salsa on top of your tacos.

Serves 4

Prep: 15 minutes

Cook: 2-3 minutes


8 taco shells

300g fresh crab meat (see tip)

Zest from 1 lime

2 little gem hearts or other firm lettuce, shredded

2 avocado, peeled, stoned and sliced

Handful torn coriander

150g soured cream (optional)

For the strawberries:

200g strawberries, hulled and roughly chopped

Juice of ½ lime

1 green chilli, chopped


1. To macerate the strawberries; combine the fruit with the lime juice and chilli and set aside for 10 minutes.

2. To make the tacos, warm in the oven for a few minutes following the pack instructions. Combine the crab with the lime zest and some salt and pepper. Fill the shells with lettuce and avocado, top with the crab, strawberries, a scattering of coriander and some soured cream if using. Serve immediately!


For a veggie version combine a 400g can drained chickpeas with the zest of 1 lime. Roughly mash the avocado and mix with the chickpeas and some seasoning. Use in place of the crab.

Fresh crab can be expensive, try using a mixture of brown and white to reduce the cost and increase the flavour or you can use canned.

Seared salmon with Thai strawberry sauce

Love Fresh Berries - Seared Salmon (48675519)
Love Fresh Berries - Seared Salmon (48675519)

Incredibly versatile, strawberries taste great added to sweet chilli dipping sauce, with extra chilli and ginger for an oriental twist.

Serves 4

Prep: 20 minutes

Cook: 8-10 minutes


250g (9oz) strawberries, hulled

½-1 red chilli, halved, deseeded, finely chopped

2.5cm (1 inch) piece root ginger, peeled, grated

1 tablespoon sweet chilli dipping sauce

1 tablespoon soy sauce

1 teaspoon fish sauce

4 salmon steaks, each about 150g (5oz)

200g (7oz) thin rice noodles

1 tablespoon sunflower oil

300g (10oz) stir fry vegetables with bamboo shoots and water chestnuts

150g (5oz) frozen edamame beans

Small handful fresh coriander, roughly chopped

Lime wedges to serve


1. Mash the strawberries in a bowl then mix with the chilli and ginger then stir in the dipping sauce, soy and fish sauces.

2. Line the grill rack with foil then put the salmon steaks on top and spoon about 1 tablespoon of the strawberry sauce over each salmon steak. Grill for 8-10 minutes, turning over once until browned and the strawberries have made a deep coloured glaze.

3. Meanwhile add the rice noodles to a saucepan of boiling water and cook for 2-3 minutes until just tender, then drain.

4. Heat the oil in a wok or frying pan, add the stir fry vegetables and frozen edamame beans, stir fry for 2-3 minutes. Stir in half of the strawberry sauce then add the noodles and cook for 1 minute.

5. Add the remaining strawberry sauce to a small bowl, set this on a large platter, stir half the coriander into the noodles then spoon on to the platter. Break the salmon into large flakes, scatter over the noodles with the remaining coriander. Serve with lime wedges, if liked.


For steak fans, cut a grilled steak into thin slices and add to the noodles instead of the salmon flakes.

For more berry recipes visit lovefreshberries.co.uk/recipes

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