Salmon with Strawberry-Avocado Salsa

It’s a formula I turn to over and over and over again for dinner: protein + salsa. And that’s because with a generous serving of salsa on top, any slab of protein becomes endlessly riffable.

Sometimes that salsa has a fruit component, sometimes not. But it always has a spicy component because a “boring healthy dinner” seems so much less boring when your face is on fire.

True story.

If you haven’t tried the strawberry + avocado combination, here’s your chance – grab the recipe here!



I would literally steal candy from a baby right now. LITERALLY. Right this second. Even if that baby had a half-eaten, gag-inducing Cadbury Creme Egg. The legit ones. The ones that look like a real egg. Wrapped in chocolate.


Of course, that’s after I would punch the How I Met Your Mother writers in the boy parts. I gave you 9 years and you gave me…THAT?!

Guess I don’t have to tell anybody that the Whole30 processed sugar withdrawals have reared their impressively bitchy head.

[And also, was The Craft not one of the best movies of the 90s?!]

For the health of my personal being – but mostly the sake of my marriage – I inhaled dinner, grabbed my current book (Your Inner Fish), and headed to bed early.

Day 2
Breakfast - Um, I forgot to eat. For real. By the time I did preschool dropoff, ran a couple of errands, and turned in my hour on the treadmill, it was lunchtime.

Lunch - Leftover Spicy Date-Glazed Salmon, a baked sweet potato, and green beans

Dinner - Grilled chicken breasts (plain, grilled with S&P) topped with a mountainous scoop of strawberry-avocado salsa; baked sweet potato, and some steam-in-bag broccoli.

The hardest thing about today? EVERYTHING.

(And I’m a few days behind posting, but I’ve made the strawberry salsa twice this week just to have on hand. Because it also goes great with leftover salmon at lunch, too.)



Spicy Strawberry and Goat Cheese Salsa

This salsa is what happens when you cut open what feels like a perfectly ripe avocado and find… well, not a perfectly ripe avocado.

A perfectly ripe avocado isn’t grey inside.

Dinner was supposed to be a fantastically delicious repeat of Salmon with Strawberry-Avocado Salsa. Studies have shown that you can’t have “fantastically delicious” with a grey avocado.

If I were more organized, I could have remembered exactly how many days before I’d brought the salmon home – 3? 4? the package doesn’t stink, so surely it was this week. I could have justified throwing in the towel and dragging everyone out for dinner. But that required eyeliner and lip gloss and a 3.5 year old with a clean face and 2 matching shoes.

Sometimes grey avocados aren’t the toughest battles to fight at the end of a long, whine (not a typo)-filled day. There are just some battles that are far, far too exhausting to fight.

Spicy Strawberry & Goat Cheese Salsa

It’s days like those that I’m thankful for the forgotten half log of goat cheese shoved into the back of a fridge drawer.

Which is always far easier to find than that matching shoe.

Spicy Strawberry & Goat Cheese Salsa

A sweet, spicy, and tangy salsa that goes great with everything from fish to crackers.


  • 1 pint strawberries, diced
  • Juice of 1 lime
  • 1/3 cup chopped red onion
  • Small handful of cilantro, chopped
  • 3 jalapenos, chopped or thinly sliced
  • Pinch of salt
  • ~3 oz crumbled goat cheese


  1. Mix all ingredients except the goat cheese together.
  2. Crumble the goat cheese over top, lightly toss, and serve.
  3. Goes great over simple baked salmon, on chicken and fish tacos, with crackers and chips.
  4. Will keep a few days in the fridge, but, you know, they're strawberries.


Yields: Servings very

Source: Confections of a Foodie Bride

Estimated time: 15 minutes



Kale and Quinoa Salad with Strawberries and Goat Cheese

Today should be “Garden Friday” where I show you how I somehow managed to make it another 7 days without killing the green things growing in my backyard. But it’s raining outside. Like, “you shoulda’ built that ark” raining. So instead of showing you our first zucchini, or telling you about my peach tree dropping all but 6 fruit [sob], and that the beast Juliet tomato plant is loaded with almost-ready-to-pick tomatoes… I’ll just show you what I did with my recent kale overload.

I made salad.

I have introduced you to my favorite salad before. And this is its one-course-dinner cousin.

It’s what happens when strawberry season meets I-can’t-believe-I-went-30-days-without-goat-cheese meets holy-crap-I-planted-way-too-much-Kale. So like nearly everything else on my menu, it meets the requisite 2 parts desperation.

The salad is a perfect host for the beautiful strawberries that are coming out of the markets (and my backyard) right now. And the strawberries-goat cheese combo?

Nearly as perfect as chocolate and peanut butter.

Kale and Quinoa Salad with Strawberries and Goat Cheese

Because I had leftover chicken in the fridge, I used that to top the salads for a quick, light dinner. Or, for you Honey Boo Boo watchers, a “multimeal” :)

Don’t have two pots full of kale on your back patio? Use spinach instead! And don’t forget, this is a “cold salad” – the quinoa has to be cooked and cooled before so it doesn’t turn your kale into a bowl full of sad, wimpy greens.

Kale and Quinoa Salad with Strawberries and Goat Cheese

Fresh strawberries, kale, quinoa, and goat cheese come together for a perfectly light spring or summer dinner. Just add leftover chicken to make it a little heartier.


  • For the salad
  • 2 cups cooked and chilled quinoa (from 1 cup uncooked)
  • 3 oz kale, chopped (about half a bag or clam shell)
  • 4 oz goat cheese, crumbled
  • 1/2 pint strawberries, hulled and sliced
  • Leftover grilled chicken, optional (I used this wet rub)
  • For the dressing
  • Juice of 1 lemon
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp spicy brown or dijon mustard (I use Creole)
  • 1/3 cup olive oil
  • Salt
  • Pepper


  1. In a large bowl, add the chopped greens, cold quinoa (it must be cold so it doesn't wilt the salad), crumbled goat cheese, and strawberries.
  2. In a small bowl, whisk together the lemon juice, shallot, and mustard.
  3. Slowly stream in the olive oil while whisking and add a pinch of salt and pepper to taste.
  4. Before serving, toss the dressing with the salad and serve topped with sliced chicken.
  5. Leftovers will keep a couple of days covered in the fridge.


Yields: 6 generous servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes