Hull and dice the strawberries into uniform 1/2-inch pieces, then peel and cube the mango to the same size for consistent texture throughout the salsa. Peel the avocado and dice it into 1/2-inch pieces as well. Seed the jalapeño and mince it finely to distribute the heat evenly. Finely dice the red onion and chop the fresh cilantro. Having everything prepped and ready before mixing is crucial—this prevents the avocado from oxidizing while you're still chopping other ingredients.

In a medium bowl, combine the strawberries, mango, jalapeño, and red onion. Squeeze the fresh lime juice over the mixture and add the kosher salt, honey (if using for a touch of sweetness to balance the heat), and black pepper. Stir gently to combine these elements and let the citrus and salt begin to wake up the flavors. I find that starting with these ingredients allows the acidity and salt to marry together before adding the avocado, which is delicate and can break down if stirred too much.

Gently fold the diced avocado into the salsa base using a soft spatula or gentle spoon, being careful not to mash it. Add the chopped cilantro and give the salsa one final gentle stir to combine. Taste and adjust the salt, lime, or honey as needed. The salsa is best served immediately to keep the avocado at its creamiest and the strawberries at their freshest.

Transfer the salsa to a serving bowl and accompany with pita chips, tortilla chips, or serve alongside grilled fish or seafood. The bright, fruity flavors of this salsa pair beautifully with crispy chips for snacking or as a refreshing topping for protein.