Start by hulling and dicing the strawberries into uniform 1/2-inch pieces, then dice the mango into 1/2-inch cubes—uniform sizing ensures every bite has balanced fruit flavor. Cut the avocado in half, remove the pit, and carefully dice it into 1/2-inch cubes directly in the skin, then scoop out with a spoon to minimize browning. Seed the jalapeno and mince it very finely (about 1/8-inch pieces) to distribute heat evenly throughout the salsa. Finely dice the red onion and chop the cilantro, keeping some extra sprigs for garnish. Juice the limes fresh to capture maximum acidity and brightness. I prefer to keep the avocado as the last fruit I cut since it browns quickly, so timing this right before assembly makes a real difference.

In a medium bowl, whisk together the fresh lime juice, kosher salt, honey or agave nectar, and extra virgin olive oil to create a balanced dressing that will season and coat all the ingredients. The acid from the lime juice will help prevent the avocado from oxidizing too quickly while also brightening all the fruit flavors. Taste the dressing and adjust the salt or lime juice to your preference—this is your opportunity to get the seasoning right before adding the delicate fruits.

Add the diced strawberries, mango, avocado, minced jalapeno, and red onion to the bowl with the dressing. Gently fold everything together using a rubber spatula rather than stirring vigorously—this protects the avocado and mango from breaking down into mushy pieces. Fold in the chopped cilantro at the very end, reserving some extra sprigs for garnish. I like to let the salsa sit for just 5-10 minutes before serving so the flavors can meld slightly, but not so long that the avocado discolors.

Transfer the salsa to a serving bowl and top with the reserved cilantro sprigs for a fresh, vibrant finish. Serve immediately alongside pita chips for scooping, or pair with grilled fish, shrimp, or chicken for a complete dish. The bright, fresh flavors work beautifully as both an appetizer and a light side.