Pineapple-Strawberry Pico de Gallo

Earlier this summer I knocked my own socks off when making one of my 5 Ingredient Salads. I was in the chopping-slicing stage when I discovered my tomatoes were less than stellar. I checked the fridge and there it was - a perfect container of strawberries. Okay then, worth a try!?! What a great salad! Try substituting strawberries for tomato the next time you make a big, fresh, garden salad!

Today I was thinking I'd make salsa when I saw my perfect tomatoes. I changed it to pico, then wondered about strawberries. . .In the end. . .Strawberries Won! I don't know if anyone else ever uses celery in pico or salsa. I had 2 big bunches of it, and this celery heart really wanted to marinate with its 'fridge mates in the bowl, and, Who Am I, to say no to such gorgeous celery?

1 lg. clove garlic

1/3 poblano pepper

1 celery heart and tops

10 oz. cleaned strawberries

4 oz. frozen pineapple

1 lemon - zest and juice

1 oz.+ fresh cilantro

1 med.-lg. Vidalia onion

1t fresh ground black pepper

1/2t Himalayan pink salt

1-2t fruity white Balsamic vinegar

Finely mince the garlic and pepper, chop the rest and gently combine in a medium glass bowl. Serve with corn chips or quinoa chips. Grind it up a bit, and spoon it over any grilled meat: chicken, fish, shrimp, steak, burgers. . .This would also be great over a wedge salad with a drizzle of poppy seed dressing.

Or just grab a fork - Pico Salad! 😉 Lin