Strawberries are finally back in season and one of my favorite ways to utilize them is in this strawberry salsa recipe. Once you make salsa with strawberries instead of tomatoes you may never go back. I added avocado because it pairs so incredibly well with this appetizer and makes it more nutritious and filling. I love the sweet, spicy, salty, creamy combination of fresh ingredients happening here. The colors look beautiful together and would brighten up any table. This is the perfect summer appetizer and pairs well with Mexican or California-style food.
I’ve made strawberry salsa before but wanted to revamp the recipe slightly and add avocado. The buttery avocado pairs wonderfully with the naturally sweet and tart strawberries. Accented with the slightly spicy jalapeno, tangy lime, pungent red onion and herby cilantro, this “dip” has it all. It is one of the most addictive appetizers I’ve ever made. I feel like a robot continuously dipping chip after chip into the bowl as I quickly devour it. Every bite is pure perfection for my taste buds.
This appetizer always surprises people and disappears quickly. In fact, I haven’t met anyone who doesn’t like it!
I like to make this as a pre-dinner snack and serve with salty chips.
This salsa is vegan, soy-free, gluten-free, grain-free, refined sugar-free and nut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations and feature your pic on my Instagram stories.
Strawberries are high in vitamin C and a great source of folate. I love them in this recipe because they bring a slight sweetness that isn’t overwhelming. To find the best strawberries, smell your package of strawberries before buying. If they smell sweet they will taste sweet. If they don’t, then find a new package. Sweet strawberries make a huge difference in this recipe. You also want to look for shiny strawberries that are firm (not mushy) with a bright red color (not yellow or white). The caps should be fresh looking, green (not brown) and intact. You want to avoid shriveled or leaky berries. Once you have found your perfect package, store them unwashed in the refrigerator for 1-3 days. I like to store an unbleached paper towel in the container to absorb any excess moisture. This helps keep them fresher longer. I also always store them in my crisper drawer of the refrigerator. Once you are ready to eat or use you can wash them.
More Strawberry Recipes
If you love strawberries as much as I do and have more on hand, try my Strawberry Vinaigrette or my Strawberry Shortcake Cake. You can also freeze your fresh strawberries to make Easy Strawberry Sorbet.
This fresh, nutritious and surprisingly filling appetizer is quick and easy to make. It only requires six ingredients that are simply mixed together before serving with your favorite chip.
- 16 ounces (1 pound) strawberries, hulled and finely diced
- 1 large avocado, cubed (small cubes)
- 1/2 small red onion, finely diced (about 3/4 cup)
- 1/2 cup fresh cilantro, large stems removed, finely diced
- 1 jalapeno, stem and seeds removed, finely diced
- 1 lime, juiced
- 1/2 teaspoon salt (or more to taste)
- Place all ingredients in a large mixing bowl and stir to combine. Taste with a chip and adjust seasonings/proportions as needed. I sometimes add more cilantro, lime juice and/or salt to taste.
- Serve immediately with your favorite chips. Best when fresh.
I like to chill my strawberries and avocado in advance of prepping this recipe so the salsa is not room temperature.
- Category: Appetizer
- Cuisine: Mexican