By Jessie Lehail,

Special to The Post

 

It’s gardening season again. I have many memories of working with my dad in the garden. I remember getting up very early and creating neat rows in the dirt using a long, skinny piece of wood to act as a guide. We would start with the garlic and onions since they were bulbs. Next were the seeds. 

Beyond spending quality time with my Dad, my efforts had a purpose. Through my eyes, the crowning glory of the garden was the strawberries. It didn’t matter which house we lived at, there was always a special area dedicated for them, usually along the sides of the garden.

The strawberries that grew were tiny. Only a few would be ready at a time, but their colour was deep red and the flavour was spectacular. Sweet, yet tart. 

It’s a few weeks until strawberry season officially starts, so this dressing is perfect for those purchased from the store. 

This dressing is spicy, sweet, and tart – the perfect balance. Using your blender works great for dressings, because it emulsifies them very well. As with most dressings this gets better as it sits in the fridge.  

 

• 2 avocados, thinly sliced

• ½ cup daikon, shredded

 

Raai Strawberry Dressing

• 1 cup fresh strawberries (leave whole)

• ¼ of an onion 

• 4 cloves garlic 

• 1/4 cup balsamic vinegar 

• ½ cup oil (any flavorless oil)

• 2 teaspoons poppy seeds (black or yellow) 

• 2 teaspoons garam masala 

• 1/2 teaspoon salt (more if needed)

• 1/2 teaspoon black pepper 

• 1/2 teaspoon ground cumin 

• 1/2 teaspoon amchoor (dried mango powder) 

• ½ teaspoon ground chili powder 

• 1 tablespoon black poppy seeds  

 

Directions

Combine all ingredients in a blender. Puree for one to two minutes. Keep in a jar or container with a lid, and chill until ready to use. Keeps for 7 to 10 days in the refrigerator.

 

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.