The trick to this salsa is making sure that your strawberries, avocado and cucumber are all chopped into the same-sized pieces, and sized so that they are small enough to combine well yet large enough that they don't just mush together. It is better to err on the side of too big since that problem is more readily fixed.
This salsa doesn't keep well, so it is best to make it immediately before serving. If you do have any left over, it will still taste great the next day but it will look terrible — though it could make a foundation for an interesting gazpacho or a similar recipe.
Adapted from a recipe at Better Homes and Gardens.
Prep time: 20 minutes
Total time: 20 minutes
Yield: 1 medium bowl of salsa
- 2 cups strawberries, chopped
- 1 avocado, peeled and chopped
- 1/2 cup cucumber, peeled, seeded and chopped
- 1 teaspoon lime zest
- Juice from one lime
- 1 jalepeño pepper, finely chopped (seeded for a milder flavor, or leave seeds in for extra spice)
- 1/4 teaspoon black pepper
- Dash of salt
- Combine strawberries, avocado, cucumber, lime zest, 1/2 the lime juice, 1/2 the jalepeño pepper, black pepper and salt in a large bowl. Gently stir to combine.
- Add plenty of lime juice for flavor but don't add too much liquid or the salsa will get a little runny, so check to see if there is too much liquid and if not, add more lime juice.
- Taste for spiciness and add in more jalepeño pepper until it reaches the right level for you.
- Adjust salt, pepper or lime juice as needed. Serve and enjoy!