This salsa has no business being this good. Sweet strawberries, creamy avocado, lime, and a little jalapeño somehow just work.
I made it once for a quick snack and somehow ate half the bowl standing at the counter. No regrets, obviously.
It’s fresh, colorful, and ridiculously easy. Basically, chop, stir, grab the chips, and pretend you planned something impressive.
Strawberry Avocado Salsa
EQUIPMENT (PAID LINKS)
- Medium mixing bowl
Ingredients
- 1 cup strawberries diced
- 1 ½ medium avocados diced
- 1 teaspoon jalapeño pepper finely chopped
- 2 tablespoons fresh cilantro chopped
- 2 teaspoons freshly squeezed lime juice
- ½ teaspoon salt
- 2 cups tortilla chips for serving
Instructions
- Dice Strawberries: Remove the strawberry tops and cut the strawberries into small, even pieces. Measure 1 cup and place them in a medium mixing bowl.
- Prepare Avocados: Cut the avocados in half and remove the pits and skins. Dice 1 ½ medium avocados into bite-size pieces and add them to the strawberries.
- Add Jalapeño: Finely chop the jalapeño pepper. Add 1 teaspoon to the strawberry and avocado mixture.
- Add Cilantro: Add 2 tablespoons of chopped fresh cilantro to the bowl.
- Add Lime Juice: Drizzle 2 teaspoons of freshly squeezed lime juice over the ingredients.
- Season Salsa: Sprinkle ½ teaspoon salt evenly over the mixture.
- Mix Gently: Gently fold the ingredients together with a wooden spoon until evenly combined. Avoid overmixing so the avocado pieces stay intact.
- Serve: Serve the strawberry avocado salsa immediately with 2 cups of tortilla chips.
Video Recipe
Strawberry Avocado Salsa Tips That Save the Day
This is the stuff I wish someone had told me before I made this salsa enough times to stop measuring with confidence. A few tiny tricks make the difference between fresh and fabulous and weirdly mushy.
Pick Avocados That Can Handle Themselves
Use avocados that give slightly when pressed but still feel firm. Super-soft ones turn into guacamole the second you stir, and this salsa deserves chunks, not green mush with strawberries floating in it.
Dry Those Strawberries
After washing your strawberries, pat them really dry before chopping. Extra water collects at the bottom of the bowl and waters down all that good lime flavor, which is a rude way for perfectly innocent fruit to behave.
Control the Jalapeño Situation
For mild heat, remove the seeds and white ribs before chopping. If you like things spicy, leave some in. I usually start small because adding heat is easy; trying to remove jalapeño from salsa is basically kitchen archaeology.
No Lime? Don’t Panic
Fresh lemon juice works if your lime mysteriously disappeared into the refrigerator abyss. The flavor is slightly different but still bright and fresh, and nobody needs to make a grocery run over two teaspoons of citrus.
Swap the Strawberries
Ripe mango, peaches, or pineapple can step in when strawberries aren’t looking their best. Keep the pieces about the same size as the avocado so every scoop gets a little bit of everything instead of one enormous fruit boulder.
Give Cilantro a Backup Plan
If cilantro tastes like soap to you, leave it out or use a little chopped flat-leaf parsley instead. Life is too short to force yourself to enjoy an herb your taste buds have personally declared war on.
Mix Like You Actually Like the Avocado
Use a spoon or silicone spatula and fold everything gently instead of stirring like you’re beating cake batter. I’ve learned the hard way that aggressive mixing turns gorgeous diced avocado into something that looks suspiciously pre-chewed.
Make the Lazy Version Even Lazier
Buy pre-washed strawberries and use bottled lime juice when convenience wins. Fresh lime tastes better, sure, but sometimes dinner needs to happen before your motivation files for bankruptcy.
Serve It Sooner Rather Than Later
This salsa is happiest shortly after it’s made. The strawberries release juice and the avocado softens as it sits, so make it close to serving time if you want the best texture.
Store Leftovers Without Crushing Them
Keep leftovers in an airtight container in the refrigerator and press plastic wrap directly against the surface if you can. The avocado will still darken eventually, but this slows things down. I try to eat it within a day because “fresh avocado salsa from three days ago” is not a challenge I’m interested in accepting.
