1 cup strawberries, hulled and diced 1 medium mango, peeled, pitted, and diced 1/2 avocado, peeled, pitted, and diced 2 tablespoons diced red onion 1 tablespoon diced jalapeno 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice
Salt, to taste
In a medium bowl, stir together strawberries, mango, avocado, onion, jalapeno, cilantro, and lime juice. Season with salt, to taste.
Serve with tortilla chips or pita chips. It also goes nicely with fish, chicken, and pork. Note: This salsa is best eaten the day it is made.
Adapted from Two Peas and Their Pod
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This recipe was most recently featured in
Boston Organics Newsletter No. 14 of 2014.