Hull and dice the strawberries into 1/2-inch pieces, then peel and dice the cucumber into 1/4-inch pieces. Seed the jalapeño and mince it finely, then finely mince the red onion. Chop the cilantro and zest the lime. Having all your produce prepped and measured before mixing ensures the salsa comes together quickly and prevents the delicate strawberries from getting mushy from over-handling.

In a medium bowl, combine all the diced produce, minced jalapeño, and red onion from Step 1. Add the lemon juice, sea salt, honey, and lime zest, then fold gently with a rubber spatula 3-4 times to combine without breaking down the delicate strawberries. I prefer to let the acid and salt meld for a minute before adding the cilantro, then fold it in last—this preserves the cilantro's bright flavor and vibrant color.

Transfer the salsa to the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together while keeping the strawberries and cucumber crisp and refreshing. The salsa is best served within 2 hours of chilling to maintain optimal texture and brightness.