First there was a strawberry avocado goat cheese salad. Then there was a strawberry avocado Caprese salad. Now I’m cutting out the middle man and feasting on what is clearly my favorite part of this flavor combo: strawberries and avocados.
Strawberry season is winding down here in Massachusetts, but I’m not quite ready to stop reveling in their juicy, honey-sweet flavor. Luckily, I’ll still be able to find local berries at the market for another week or so. If you follow me on Facebook or Instagram, you know we’ve already picked about 25 pounds of the cutest little summer berries this season. I’m hoping to get out one or two more days this week to load up the freezer before strawberries slip away from us. Did I mention there’s already 5 big bags full of them in the freezer? Send help. Preferably in the form of a chest freezer.
This salsa is exactly what early summer needs, plus maybe a margarita or two for good measure. Into a bowl goes strawberries, avocados, red onion, fresh herbs, and lime juice. Salt and pepper are the only seasonings needed, though a finely diced jalapeño helps send this into spicy territory, if that’s somewhere you want to be.
Unlike a regular tomato or avocado based salsa, this one is a little extra sweet thanks to those beautiful red strawberries. Don’t start thinking this is a dessert salsa, though! This is clearly savory, but the added sweetness from the berries pairs perfectly with salty tortilla chips and a classic marg.
Full disclosure: I made, photographed, then ate this salsa alone at home last week. I stashed half of it in the fridge for later but only remembered it 2 days later when the strawberries had turned to mush. I was sad, so I made another batch; the next day I made another. The day after that I made more. If I had been hosting a barbecue or dinner with friends, I would have made a quadruple batch and fed it to everyone I know. Really, it’s that good. 
This might be my new favorite snack ever. Yes, I know every snack is my new favorite snack. Thanks for putting up with me. I hope you’ll make and love this salsa as much as I do! If you’re making a big batch this week, you should proooooobably invite me over. Or just take a picture and tag me #bakedgreens on Instagram so I can drool over your gorgeous strawberry salsas. I swear I won’t eat it all (I will).
Strawberry Avocado Salsa
Ingredients
- 1 pint strawberries
- 1 ripe but firm avocado
- 1/2 a small red onion
- zest and juice of 1 lime
- a handful of fresh herbs I used a few leaves each of basil, parsley, cilantro, and mint from the garden, but any one of them can be used alone*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jalapeno pepper optional, for heat**
Instructions
- 1. Finely dice strawberries, avocados, red onion, herbs, and jalapeno (if using). Combine them in a bowl with all other ingredients and gently stir to combine. Transfer to a serving dish and eat with salty tortilla chips. This should officially serve 4, but realistically it made two Chelsea-sized portions. Scale up accordingly.
Notes
*Use whichever herbs you have available or particularly love. A single herb like basil or cilantro is fine, though I love the combination of several different herbs.
**Depending on how much heat you want from the jalapeno, you can choose to leave in the seeds or remove them before dicing it. The salsa is still great without any jalapeno at all!
This salsa + crunchy, super salty tortilla chips? I die.