Recipe: Strawberry-Mango Salad

Strawberry-Mango Salad

1 pint basket California strawberries (12 ounces), stemmed and chopped
1 large mango, peeled, seeded, and chopped
1/4 cup sliced green onions with tops
2 tbsp. fresh lime juice
1 tbsp. chopped cilantro
1/2 tsp. red pepper flakes
1/4 tsp. ground cumin
Salt, to taste

In bowl, toss all ingredients except salt to blend thoroughly. Mix in salt. Serve immediately or cover and refrigerate up to two days. Serve with corn chips, chicken or mild white fish.

Yield: Makes about 3 cups
Source: California Strawberry Commission