I let my kids go a little nuts strawberry picking last weekend and needed a quick way to use up the last of our three overflowing buckets before they spoiled. Remembering a strawberry salsa I sampled at our farmers market, I decided to try to recreate it. It was simple to make, refreshing, and tasty on chicken, fish, salad, plain, or with your favorite gluten-free chips.
2 cups strawberries, cleaned and chopped
1/2 small jalapeno, cleaned and diced fine (add more for extra kick–the half kept it mild enough for my kiddos)
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp avocado oil (or olive oil, but avocado is my new favorite!)
2 Tbsp fresh lime juice
sea salt and pepper, to taste
Combine all ingredients and serve or refrigerate. Can be made ahead, doubled or tripled, and tastes even better the next day after the flavors meld together! If you prefer mangoes to strawberries, check out our mother-in-law’s mango salsa from last summer!