STRAWBERRY SALSA WITH AVOCADO DIP RECIPE

Strawberry Avocado Salsa with Asperagus

by Lesli

in Side Dishes | Vegetables

Your entire mouth will be doing the happy dance with this amazing Strawberry Salsa that draws you in and literally compels you to eat bite after bite after health-filled, yummo-inducing bite!

I served it for lunch today and the first words that come to my mind is clean, fresh and delicious. Even my sister who doesn’t love salsa and couldn’t really imagine it being the primary component in our meal, couldn’t stop raving about this tasty tease!

When looking for strawberry nutrition facts, you’ll find that nothing packs a bigger nutritional punch than the strawberry.

Prized in ancient Rome for their medicinal uses, strawberries are recognized as having more vitamin C than some citrus fruits. They are also high in fiber, folate, potassium and antioxidants, making them a natural means of reducing the chances of heart disease, high blood pressure and certain cancers.

With only 55 calories per one cup serving, and containing 140% of the recommended daily dose of vitamin C for children, it makes sense to add this fruit to your daily menus.

INGREDIENTS

  • 1 fresh Serrano or jalapeno chili
  • 1 cup finely chopped strawberries
  • 1/4 cup finely chopped white sweet onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar if desired (the sugar brings the juices out of the strawberries)
  • 2 firm-ripe avocados (preferably California)

PREPARATION

  1. Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
  2. In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
  3. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
  4. Spoon about 1/3 cup strawberry salsa over each avocado fan  and mound crispy tortilla strips alongside (optional).

Note:  I rarely use the tortilla strips, but it adds a nice finish if you choose to use it. If you do use the tortilla strips, I suggest you use LaTortilla Factory 96% Fat Free Tortillas.

  • Cut two tortillas in half, then stack the two halves on top of each other and slice into 1/4″ strips
  • Lay flat on a non-stick baking sheet and lightly spray with olive oil.
  • Season lightly with sea-salt, if desired.
  • Bake in a 325 degree oven til crisp.  Watch carefully and turn if necessary.

Sixteenth-century author William Butler wrote this tribute to the strawberry: “Doubtless God could have made a better berry, but doubtless God never did.”  I concur.

I await your feedback :)

This recipe shared with The Sweet Details, Flip Cookbook, Organizing JunkieHey What’s For Dinner Mom, Midnight Maniac, A Southern Fairytale, Mess Hall to Bistro, At the Well, Simply Sugar & Gluten Free, Gnowfglins, Food Trip Friday, Designs by Gollum, Simply Sweet HomeThe Trendy Treehouse, 33 Shades of Green, Stone Gable, Seasonal Sundays, and The Girl Creative

{ 3 comments… read them below or add one }

Junia @ Mis Pensamientos

i love the idea of adding strawberries to make salsa!! and top it on avocado? whoohoo! excellent recipe! :D

Reply

Lesli

Thanks Junia — Give it a try and let me know what you think of it. I just visited your blog and it looks deliciously healthy and I’m glad to have found you — or rather so happy you found me and led me to you ;) I left a comment on your eggplant cookies! What an interesting post!

Reply

Lesli

Thanks Brittany, thanks for featuring this recipe on Seasonal Sunday. I love your blog!

Reply

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