Avocado Strawberry Salsa: Four Ingredients, Plus Salt and Citrus
Avocado strawberry salsa is about as simple as a recipe gets: four ingredients, a knife, a spoon and a couple of minutes. Strawberries bring the sweetness, red onion and cilantro bring the bite, and avocado makes the whole thing creamy. A pinch of salt and a squeeze of citrus at the end pull it together.
It is the kind of thing we make when there are ripe avocados on the counter and people on the way over. It goes on chips, on grilled chicken or fish, or straight off the spoon.
What you need
- Strawberries, diced
- Red onion, about half, diced
- Fresh cilantro, chopped fine
- 2 Hass avocados (we started with one and a half and added more to taste)
- A little salt
- A little citrus — lime or lemon, whichever you have
Salt and citrus are seasoning rather than ingredients, which is how four ingredients stays four.
How to make it
1. Chop the cilantro. Nice and fine, however you like to do it. Stems and all is fine if they are tender.
2. Dice the red onion. About half an onion is plenty; red onion is strong, and you want it in the background. Compost the ends and skins.
3. Dice the strawberries. Aim for pieces roughly the same size as the avocado will be, so every bite gets a bit of both.
4. Scoop in the avocado. The star of the show. Cut it in half, scoop the flesh out in chunks, and dice. Start with less than you think; you can always add the rest.
5. Season and fold. A little salt, a little citrus, then fold gently so the avocado stays in pieces rather than turning into guacamole. Taste and adjust.
A few tips from our kitchen
- Use ripe but firm avocados. Soft fruit is perfect for guacamole but falls apart in a salsa. If yours are still hard, our guide on how to ripen avocados will get them there.
- Make it close to serving. The citrus helps, but cut avocado is always best fresh.
- Taste your strawberries first. If they are very sweet, a bit more onion or citrus balances them.
The right tool helps
A good scoop makes quick work of the avocado. Our stainless steel avocado scoop is on the website, and it comes free with a 6lb box of Hass. If you are looking for the classic instead, Becca’s classic guacamole uses the same red onion and cilantro, and her avocado caprese salad is another easy way to put avocado with fruit and herbs.
Our 6lb Hass box ships free, picked the week it goes out — and when the trees are between harvests, join the waitlist on the page and we will let you know when fruit is back.
Avocado Strawberry Salsa
Ingredients
- 1 cup strawberries diced
- 1/2 red onion diced
- 1/4 cup fresh cilantro chopped
- 2 Hass avocados ripe but firm
- salt to taste
- lime or lemon juice a squeeze
Instructions
- Chop the cilantro fine. Stems and all is fine if they are tender.
- Dice the red onion. About half an onion is plenty — red onion is strong and you want it in the background.
- Dice the strawberries, aiming for pieces roughly the same size as the avocado, so every bite gets a bit of both.
- Cut the avocados in half, scoop the flesh out in chunks and dice. Start with less than you think; you can always add the rest.
- Season with a little salt and a little citrus, then fold gently so the avocado stays in pieces rather than turning into guacamole. Taste and adjust.
Notes
This post is part of our guide to choosing, ripening and using avocados.
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