I’m so excited about this recipe. It involves so many of my favorite things! Strawberries, avocado, cilantro, and Mexican food in general. If it wasn’t so frowned upon I’d make a giant batch to bathe in. That would be frowned upon, right?
This salsa is so versatile, which, along with the amazing flavor is why I love it! You can really spice it up and eat it with tortilla chips, or leave the spice out and have it with cinnamon sugar chips for a sweet treat, or us it as a topping for grilled steak, chicken, or even fish! Basically, you should just make it and then you’ll start inventing ways to use it just so you can eat it at every meal.
Strawberries are all over right now and I couldn’t be happier. Last week I got some that were as big as my head! Ok, maybe a sliiiight exaggeration but they were huge! Usually I can take a strawberry down in one bite, two TOPS. But these were 4 or 5 biters! Unheard of!
You want to make sure your avocados are ripe but not mushy. You want the chunks to stay chunk-y in the salsa, not get blended in. I throw a ton of cilantro into this salsa because I love it. In my experience, you either love cilantro or hate it. While my cilantro-loving self can’t imagine how anyone couldn’t feel the same, you could make this dish without the cilantro…I guess.
Another great thing about this dish is that it is just as easy to make a small batch as it is to make a big batch, so it’s perfect for your next BBQ, dinner party, or picnic. Or, it’s perfect to keep in the fridge for a few days for meals, snacks, and eating straight with a spoon.
Recipe: Strawberry and Avocado Salsa
- about 1 cup chopped strawberries
- 2 avocados, cut into chunks
- 1 bunch cilantro, chopped
- 1 jalapeño, minced (for a milder salsa, take out the seeds and ribs)
- juice of 2 limes
- teaspoon salt
- Combine all ingredients in a medium bowl. Stir to combine. Enjoy!