Kohlrabi is crisp and slightly sweet, almost like jicama, adding a welcome crunch to this modern take on salsa.
1 pint strawberries, hulled and diced
½ cup chopped cilantro (also nice w/ mint!)
1 jalapeño, seeded (if you like!) and diced
½ small red onion, diced
juice of 2 limes
zest of 1 lime
Trim greens off kohlrabi (save to sauté later on, for a salsa verde, or a pesto!). Cut off the button and top so it can sit safely on a cutting board. Then cut it in half, through the equator. Then, cut into quarters so you have 4 pieces. This makes it much easier to peel! Carefully take your knife and peel off the tough outer skin. Dice kohlrabi and add to a medium bowl.
Add strawberries, cilantro, jalapeño and red onion. Toss with zest and lime juice. Add a generous pinch of kosher or sea salt and a few cranks of black pepper.
Enjoy with tortilla chips or as a relish over grilled meat.