Fresh strawberries rarely last more than 24 hours in my house. And this time of year, when you can pick them up at the farmer’s market in bulk…they really don’t stand a chance.  I’ve heard them referred as ‘nature’s candy’…and with good reason!
What you might not know about strawberries, is that they are one of the best fruits to eat, especially for those eating with diabetes.  All berries are generally low on the glycemic index since they are a good source of fiber, so they likely won’t cause a spike in your blood sugar.  An entire cup of strawberries is less than 50 calories, only 11 grams of carbohydrates, and 3 grams of fiber.  Not to mention they are full of beneficial nutrients like vitamin C, folate, magnesium and potassium. Pair strawberries with another food that contains protein, like greek yogurt, string cheese, walnuts or almonds…and you have a great blood sugar-steady combo.
With Easter brunches and Spring celebrations right around the corner, these Spring Strawberry Salad Wraps are a perfect appetizer, snack, or addition to any meal. They are so refreshing and light…you don’t need to stop at just one! 🙂
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You can also turn these salad wraps into a complete low carb meal by adding grilled chicken, shrimp, or any another favorite protein you like. Feel free to get creative and use the strawberry mixture on anything and everything. And if you do, I’d love to hear about it in the comments below.
Happy Easter, everyone! Enjoy!
For a delicious strawberry filling for cupcakes, mix together strawberries, sugar, cornstarch, and lemon juice. Enjoy!