Strawberries are finally here and I've been just popping them in my mouth whole. The flavor is very intense this year, maybe because of the cool spring and then the sudden heat just when they were ready to ripen. In any case, they have been fantastic so far. I'm hoping the price goes down enough that I can make at least one batch of strawberry jam, because the taste of summer is so welcome in the depths of February.
I've made plenty of salsas over the years, but I've never made one with strawberries before. This one turned out to be quite lovely, and a bit unusual. The strawberries added sweetness while the lime juice provided tartness and the onion and cilantro rounded out the flavor. I thought it could have been a bit hotter, so the next time I make this I will add a bit more jalapeño. The recipe calls for the salsa to be served with roasted meats or as a dip with tortillas, but I put it on top of cheese and crackers. I used melba toast crackers for their sturdiness and then made some with brie and some with a plain chevre. It was delicious with both of them and would make a fantastic appetizer at a barbeque. The one caveat I have is that the avocado breaks down fairly quickly, so you have to eat it right away. If you were having company and wanted to make the salsa ahead of time, I would make everything and then add the avocado when you are ready to serve it.
This recipe is from Cooking Light, May 2009.
Prep time: Prep time: 10 minutes
Total time: 10 minutes
Yield: 1 1/2 cup
Strawberry and Avocado Salsa
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped peeled avocado
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped seeded jalapeño pepper
- 1/4 teaspoon sugar
- Combine all ingredients in a medium bowl; toss gently. Serve immediately.