Strawberry Avocado Salsa

Strawberry Avocado Salsa
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When winter overstays its welcome, the first crop of strawberries is an eagerly awaited sign of the coming spring. Pair them with rich avocados in a cheery, colorful salsa to wake up your taste buds and remind you that warmer days are on the way.


  • 1 large jalapeno
  • ½ red onion
  • 2 ripe avocados
  • 5 sprigs cilantro
  • 1 lime
  • ¼ tsp. sea salt, or more to taste
  • ½ tsp. freshly ground black pepper
  • ½ pint organic strawberries
  • ½ tsp. organic cane sugar or other sweetener (optional, if needed)


  1. Halve and seed the jalapeno, wearing disposable kitchen gloves to keep the fiery capsaicin from coming in contact with your skin. Mince the pepper, then set it aside.
  2. Shave the red onion into fine half-moon slices with a sharp knife. Cut these pieces in half lengthwise to make smaller quarter-rounds and transfer to a serving bowl.
  3. Halve the avocados horizontally and remove the pits. Score the flesh in a ¼” crosshatch pattern with the tip of a knife, then scoop the avocados from their shells into the serving bowl with a spoon.
  4. Chop the cilantro and add it to the bowl. Halve the lime and squeeze in the juice of one half, reserving the other. Add the minced jalapeno, salt and pepper. Toss the mixture gently with a spoon, trying not to break up or mash the avocado any more than necessary.
  5. Rinse the berries under cold running water and blot them dry. Hull the berries with a sharp knife, then chop them into roughly ¼” pieces. Add them to the bowl and stir once more.
  6. Taste the salsa and add more lime juice, salt or pepper as needed to balance the flavors. If your berries are especially tart, you might need to add up to ½ teaspoon of organic cane sugar or other sweetener. Serve with organic tortilla chips as a snack, or spoon the salsa over fish or chicken entrees as a healthy, fresh sauce.


Using one jalapeno makes a fairly mild salsa. Double it for more heat, or replace the jalapeno with serranos or habaneros for a sharper bite.

This salsa is best served immediately, while the colors are still vibrant and distinct. The flavor improves slightly if you make it ahead of time, but the berry juice permeates your bowl and takes away from the two-tone effect.

The capsaicin in hot peppers can cause serious discomfort if it comes in contact with your nose or eyes. If you cook with chili peppers regularly, invest in an inexpensive box of disposable kitchen gloves rather than trying to wash the capsaicin from your fingers.

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