Mouthwatering Strawberry Avocado Salsa

I never thought about putting strawberries in salsa until a friend brought it to a backyard barbecue a few summers ago. I took one bite and couldn’t stop eating it. The sweet strawberries with the spicy jalapeño and creamy avocado? It just worked.

Now I make this strawberry avocado salsa all the time when I’m looking for something different to serve with chips. It’s become my go-to recipe when I need to bring something to a party, and people always ask for the recipe. The best part is that it comes together in about 15 minutes, and you don’t need any cooking skills to make it happen.

What Kind of Avocados Should I Use?

For this salsa, you’ll want to use ripe but still firm avocados – they should give slightly when you press them but not feel mushy. Hass avocados are your best bet since they have that creamy texture and rich flavor that pairs perfectly with the sweet strawberries and spicy jalapeños. If your avocados are rock hard, let them sit on the counter for a few days until they’re ready, or pop them in a paper bag with a banana to speed things up. Avoid overripe avocados that are too soft, as they’ll turn your salsa into more of a guacamole situation, and you want those nice chunks to hold their shape when you mix everything together.

Options for Substitutions

This fresh salsa is pretty forgiving, so feel free to make a few swaps based on what you have:

• Strawberries: You can swap strawberries for other fruits like diced mango, pineapple, or even peaches. Each will give the salsa a different sweet flavor, but they all work great with the savory ingredients.
• Jalapeno peppers: If you want less heat, try using poblano peppers or just a pinch of red pepper flakes. For more kick, go with serrano peppers instead.
• Red onion: White onion or even green onions work fine here. If raw onion is too strong for you, soak the diced pieces in cold water for 10 minutes before adding them to mellow out the bite.
• Cilantro: Not a cilantro fan? Fresh parsley or basil can step in, though the flavor will be a bit different. You could also just leave it out entirely.
• Avocados: The avocados add creaminess to this salsa, so don’t skip them if you can help it. They’re really what makes this recipe special alongside the strawberries.
• Limes: Lemon juice works in a pinch, though lime gives it that authentic salsa taste. You’ll need about the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this salsa is adding the avocado too early, which causes it to turn brown and mushy – always fold it in right before serving to keep it fresh and green.

Another common error is not removing the seeds from the jalapenos, which can make your salsa way too spicy for most people, so scrape them out if you want flavor without the intense heat.

Skipping the chilling time might seem like a shortcut, but those 20-30 minutes allow the flavors to blend together and the strawberries to release their juices, creating a much better overall taste.

Finally, don’t forget to taste and adjust the seasoning after adding the avocado – you’ll likely need an extra pinch of salt and squeeze of lime to balance out the creaminess.

What to Serve With Strawberry Avocado Salsa?

This salsa is perfect with tortilla chips for snacking, but it’s also great as a topping for grilled chicken or fish – the sweet and spicy combo really works with protein. I love spooning it over tacos, especially fish tacos or carnitas, where the fruity flavors add a fresh twist to the meal. It also makes a fantastic side for a summer cookout alongside burgers or grilled shrimp skewers. If you’re keeping things simple, just serve it with some lime-flavored tortilla chips and call it a day!

Storage Instructions

Store: This salsa is best enjoyed fresh since the strawberries and avocados can get a bit mushy over time. If you need to save leftovers, keep them in an airtight container in the fridge for up to 1 day. Press plastic wrap directly on the surface to help prevent the avocado from browning.

Make Ahead: You can prep the strawberries, jalapeno, red onion, and cilantro a few hours ahead and keep them mixed together in the fridge. Just wait to add the lime juice and avocado until right before serving to keep everything fresh and prevent browning.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 5-7 g
• Fat: 20-30 g
• Carbohydrates: 55-65 g

Ingredients

• 1 lb strawberries (hulled and diced into 1/2-inch pieces)
• 2 1/2 jalapeno peppers (finely minced)
• 3/4 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup fresh cilantro (loosely packed)
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons fresh lime juice
• 2 teaspoons honey or agave nectar
• 1/4 teaspoon ground cumin
• 2 large avocados (pitted and cut into 1/2-inch chunks)
• tortilla chips (for serving)

Step 1: Prepare and Combine the Base Ingredients

• 1 lb strawberries, hulled and diced
• 2 1/2 jalapeno peppers, finely minced
• 3/4 cup red onion, finely diced
• 1/2 cup fresh cilantro, loosely packed
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

Hull and dice the strawberries into 1/2-inch pieces, then finely mince the jalapeño peppers and finely dice the red onion into 1/4-inch pieces.

Roughly chop the fresh cilantro.

In a medium bowl, combine the strawberries, jalapeños, red onion, cilantro, sea salt, and freshly cracked black pepper.

I like to taste as I go here—if you prefer less heat, use just one jalapeño instead of two and a half, since the heat will intensify as the salsa sits.

Step 2: Add Lime Juice and Seasonings

• 3 tablespoons fresh lime juice
• 2 teaspoons honey or agave nectar
• 1/4 teaspoon ground cumin
• base mixture from Step 1

Pour the fresh lime juice into the strawberry mixture from Step 1 and stir gently to combine.

Add the honey or agave nectar and ground cumin, stirring until everything is evenly distributed.

The lime juice will begin to release more of the strawberry juices and activate the flavors of the jalapeños and cilantro.

Step 3: Chill and Develop Flavors

• salsa mixture from Step 2

Cover the bowl and refrigerate for 20-30 minutes.

This resting time allows the flavors to meld together and the salt to gently draw out the natural juices from the strawberries, creating a more cohesive salsa.

I’ve found that chilling before adding the avocado prevents it from becoming mushy and breaking down from the acidic lime juice.

Step 4: Fold in the Avocado and Finish

• 2 large avocados, pitted and chunked
• chilled salsa mixture from Step 3

Pit and cut the avocados into 1/2-inch chunks.

Remove the chilled salsa from the refrigerator and gently fold in the avocado pieces using a rubber spatula or wooden spoon—avoid stirring vigorously, which can break apart the delicate avocado.

Taste the salsa and adjust the seasoning with additional salt or a squeeze of fresh lime juice if needed.

Step 5: Serve Immediately

• finished salsa from Step 4
• tortilla chips for serving

Transfer the strawberry avocado salsa to a serving bowl and serve right away with tortilla chips on the side.

The salsa is best enjoyed fresh, before the avocado has time to oxidize or soften further.

Mouthwatering Strawberry Avocado Salsa

Delicious Mouthwatering Strawberry Avocado Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 450 kcal

Ingredients

  

• 1 lb strawberries (hulled and diced into 1/2-inch pieces)
• 2 1/2 jalapeno peppers (finely minced)
• 3/4 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup fresh cilantro (loosely packed)
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons fresh lime juice
• 2 teaspoons honey or agave nectar
• 1/4 teaspoon ground cumin
• 2 large avocados (pitted and cut into 1/2-inch chunks)
• tortilla chips (for serving)

Instructions

 

• Hull and dice the strawberries into 1/2-inch pieces, then finely mince the jalapeño peppers and finely dice the red onion into 1/4-inch pieces. Roughly chop the fresh cilantro. In a medium bowl, combine the strawberries, jalapeños, red onion, cilantro, sea salt, and freshly cracked black pepper. I like to taste as I go here—if you prefer less heat, use just one jalapeño instead of two and a half, since the heat will intensify as the salsa sits.
• Pour the fresh lime juice into the strawberry mixture from Step 1 and stir gently to combine. Add the honey or agave nectar and ground cumin, stirring until everything is evenly distributed. The lime juice will begin to release more of the strawberry juices and activate the flavors of the jalapeños and cilantro.
• Cover the bowl and refrigerate for 20-30 minutes. This resting time allows the flavors to meld together and the salt to gently draw out the natural juices from the strawberries, creating a more cohesive salsa. I've found that chilling before adding the avocado prevents it from becoming mushy and breaking down from the acidic lime juice.
• Pit and cut the avocados into 1/2-inch chunks. Remove the chilled salsa from the refrigerator and gently fold in the avocado pieces using a rubber spatula or wooden spoon—avoid stirring vigorously, which can break apart the delicate avocado. Taste the salsa and adjust the seasoning with additional salt or a squeeze of fresh lime juice if needed.
• Transfer the strawberry avocado salsa to a serving bowl and serve right away with tortilla chips on the side. The salsa is best enjoyed fresh, before the avocado has time to oxidize or soften further.