Recipe: Strawberry Cucumber Salsa with Basil and Lime
We have known for quite some time that dietary antioxidants offer a great deal of health benefits for both the brain and the body. Researchers who have focused on a particular antioxidant called fisetin had previously found that it seemed to improve memory. A new study has gone a step further and found that in mice, a daily dose of fisetin can improve the symptoms of Alzheimer’s. For more details, you can check out this article.
Studies have shown that antioxidant supplements don’t seem to offer the positive effects of dietary antioxidants, so it’s important to eat a varied diet full of antioxidant-rich foods.
In light of this recent research, I created a brain healthy salsa recipe that uses both cucumbers and strawberries. This refreshing salsa has a little kick to it, and gets an extra flavor boost from adding torn basil and lime juice. It is a welcome change from the standard tomato-based salsa and goes great with tortilla chips or pita chips!
RECIPE FOR BRAIN HEALTH: Strawberry Cucumber Salsa with Basil and Lime
- 2 cups fresh strawberries, hulled and finely chopped
- 1 cup cucumber, skin on, finely chopped
- 1 small serrano pepper, seeds removed, finely chopped
- 1/4 cup red onion, finely chopped
- 3 Tblsp fresh lime juice
- 1 Tblsp olive oil
- 1/4 cup basil leaves, torn into pieces
- 1 tsp salt
- Combine ingredients in a bowl and stir well. Allow to sit 30-60 minutes before serving, to let the flavors meld and marry. Serve with tortilla chips or pita chips.
- If you want to make this ahead, combine everything except the salt and lime juice and add those before serving – otherwise the strawberries and cucumbers will break down too much.