This strawberry avocado salsa is the ideal warm-weather snack. Serve it chilled with plenty of salty tortilla chips and an icy margarita. It balances a touch of heat, bright sweetness and rich creaminess from avocado — so good you might eat it with a spoon.
Here’s everything you need to know about this spoon-worthy salsa.
This is an embarrassingly simple recipe — more of a quick assembly than a complicated dish. It’s perfect for happy hour or a Tex‑Mex weeknight side: juicy strawberries, creamy avocado, spicy jalapeño, crisp red onion and plenty of lime, cilantro and salt.
Bring on the chips!
I’m always looking for quick, delicious snacks for spontaneous summer gatherings — even if that “gathering” is just the family on the patio. This salsa is fruit‑forward, light enough after a big brunch and satisfying enough to share while the day lingers.
Pair it with an icy margarita or a chilled pinot grigio and you’ve got an effortless, refreshing snack.
I used to make fruit salsas constantly — if it was a ripe fruit, it often ended up chopped in a bowl. That sweet‑and‑savory obsession continues, and this salsa hits that sweet spot: bright, spicy and creamy all at once.
Anything you can prep ahead and serve with chips or on top of a main dish is a winner. This salsa is lively, refreshing and full of flavor.
I often think of spicy strawberry margaritas when I make this. There’s no tequila in the salsa, but the combination of strawberry and jalapeño with lime evokes that cocktail vibe — especially when strawberries are at their peak.
Sweet strawberries, spicy jalapeño and cool, creamy avocado create an unbeatable trio.
Honestly, this is good enough to eat straight from the bowl.
Strawberry Avocado Salsa
Spicy Strawberry Avocado Salsa
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Ingredients
- 1 pound strawberries, chopped
- 1 to 2 jalapeño peppers, diced (adjust for desired heat)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- kosher salt and pepper
- 2 limes, freshly juiced
- 2 avocados, chopped
- tortilla chips, for serving
Instructions
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In a bowl, combine the chopped strawberries, diced jalapeño, red onion and cilantro. Season with a big pinch of kosher salt and a few grinds of pepper. Add the fresh lime juice and stir to combine. For best flavor, chill the mixture for 20–30 minutes before adding avocado.
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If serving right away, gently fold in the diced avocado. If you’re preparing ahead, store the salsa (without avocado) in an airtight container in the fridge, then stir in avocado just before serving. Taste and adjust with more salt or lime if needed.
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Serve chilled with tortilla chips.
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P.S. A chili‑lime chip is an excellent pairing.