Are you ready to make strawberry salsa? Try this Strawberry Avocado Salsa. It is a fresh salsa made with strawberries, avocado, jalapeno… It has a sweet, slightly spicy taste that is really refreshing. Especially on a hot day.
I’m excited for backyard BBQs and picnic season. Are you? Maybe it’s just my excuse to grab a big bag of tortilla chips and make fresh salsa. Are you a tortilla chip lover too? One of my favorite appetizer recipes is salsa.
Strawberry Avocado Salsa
You need fresh ingredients but, you can make this salsa recipe with strawberries ahead of time. Right now is the perfect time for juicy, big strawberries where. They are packed full of flavor.
I grabbed my organic strawberries at the local farm stand. I’m lucky it’s just down the street. I take a box and load up with fresh fruits and veggies for the week. This past week I stocked up on strawberries, avocados, lime, and garlic.
Besides using this salsa as an appetizer you can use it for topping cooked fish or cooked chicken… Summer never tasted so good with this Strawberry Avocado Salsa.
This is so delicious it will be gone in no time! I highly recommend doubling it. If you have leftovers you can keep it in the fridge for a day. But, the fresher the better! The lime helps keep the avocados from turning color.
What I love about it is it’s got that sweet, spicy taste to it. But, I have tips for adapting the heat level below.
Recipe for Strawberry Salsa
Strawberry Salsa With Avocados
This is a light refreshing strawberry salsa. Perfect in late spring or summer months with fresh fruits at it's peak. The with combination of strawberries, avocado, jalapenos and lime makes this is a must-try recipe. Serve with tortilla chips or spoon over cooked fish or chicken. Amazing.
- 2 avocados
- 1 basket fresh organic strawberries
- 1 jalapeno
- 2 cloves garlic
- 1 lime
Follow the steps below, after each step place your ingredients into one bowl.
Peel and cut up your avocado into bite size pieces.
Wash, chop your strawberries.
Wash and chop one jalapeno. (leave seeds in if you want it hotter, or rinse out seeds prior to chopping by splitting in half)
Peel and finely chop or crush with a garlic press! 1-2 garlic cloves depending on how big they are
Sprinkle with a little black pepper (optional)
Juice half of the lime into the mixture
Gently stir all ingredients in the bowl
Let flavors combine.
Serve at room temperature. Keep in refrigerator covered for longer periods of time. Best prepared closer to serving time, due to the nature of avocados turning color. The lime will slow this process down and add flavor to the appetizer.
- Use gloves or slip your hand into a plastic glove when handling peppers.
- You can add chopped cilantro to the mixture if you like. On this day I didn't have any on hand.
- I don't typically salt my recipes but, if you'd like you can add a dash of salt.
- Adapted from Maureen Callahan Cooking Light My Recipes
This recipe is easy to make and can be adapted easily. Want to heat it up? Add hotter peppers! Or leave in the jalapeno seeds. Want it a bit milder? Reduce the amount of jalapeno and decrease the garlic by one.
I serve my salsa in clear glass bowls because I love to see the pretty colors of the salsa. Plus my set comes with lids, perfect for storing until serving time or if you have leftovers. These storage sets come in various sizes, safe for all kinds of uses and include the 4-cup round dish. Or you might like these Pyrex dishes 10-piece set with lids. What I love about Pyrex is my grandma used them, they are dishwasher safe and they are made in the USA.
What type of salsas and appetizers do you enjoy making?