I am just loving summer with all of it's fresh fruit and vegetables! It is by far and away the best time of year for fruit and veg just packed with flavour!
The supermarket shelves (not to mention my garden) are a dancing parade of delicious color and taste, and I am love, love, lovin' every moment of it!
I especially love the abundance of fresh berries! Blueberries, strawberries, raspberries, red and black currants, gooseberries, . . . oh so lovely. And the stone fruit . . . English cherries, early plums, apricots and fresh peaches from the continent . . . oh so yummy!
There is so very much you can do with them and we have been enjoying our fair share of them fresh and eaten out of hand and then in some pretty scrummy desserts . . . but you know what?
They just aren't for dessert! They also make lovely fruity salsa's that are just perfect with grilled chicken, lamb and pork.
Today I did some lovely grilled chicken breasts, all moist tender and flavourful . . . accompanied by a fruity yet zesty fresh berry salsa.
Each mouthful was a delight . . . the berries sweet and yet at the same time tangy from the lime juice and a bit salty from the salt and the pepper, chili and cilantro gave it a nice zip! And let's not forget the rich creaminess from the avocado!
All in all a truly wonderful combination that I hope you will want to try out for yourself! (I am thinking it would also be wonderful in a wrap with either sliced roast turkey or chicken, and perhaps a gutsy lettuce like Baby Gems or even rocket.) Watch this space!
This is light, fresh, colourful and delicious!
*Grilled Chicken with a Summer Berry Salsa*
Serves 4
Printable Recipe
Berries aren't just for dessert! Moist tender chicken with a delicious berry salsa that has a bit of a bite!
3 TBS olive oil
4 boneless skinless chicken breasts, butterflied
fine sea salt and freshly ground black pepper
the juice and zest of one unwaxed lime
100g of fresh strawberries, roughly chopped (6 large berries)
100g of fresh blueberries (about 3/4 cup)
100g of fresh raspberries (23 raspberries)
1 red chili, deseeded and finely chopped (do be careful not to touch your nose, face or eyes when
working with fresh chilies)
1 small red onion, peeled and finely chopped
1 ripe avocado, skinned and diced
20g of fresh coriander leaves, chopped (Cilantro) (a handful, leaves only, discard stems)
Heat a griddle to medium heat. Brush 2 TBS olive oil over the butterflied chicken breasts. Season with salt and pepper. Cook on the heated griddle, turning halfway through the cooking time, until cooked through and the juices run clear. (4 to 5 minutes per side.)
While the chicken is cooking, whisk the remaining oil with the lime juice and zest. Season to taste with some salt and pepper.
Put the berries into a bowl. Add the dressing along with the onion, chili, avocado and coriander. Toss gently together.
Serve the griddled chicken with the berry salsa spooned over top. Serve immediately.
