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Top view of strawberry salsa in a round white bowl.
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5 from 1 vote

Strawberry Salsa

Bright and refreshing Strawberry Salsa is perfect for dipping chips or adding to salads, tacos, fish, or chicken! This version of fruit salsa has hints of sweetness from fresh strawberries and a kick of heat from the jalapeño.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free, Vegan
Skill Level: Beginner
Servings: 8 servings
Author: Rena

Ingredients

  • 1 English cucumber finely diced
  • 1 pound strawberries finely diced
  • 2-3 roma tomatoes finely diced
  • 1 small red onion minced
  • 1-2 jalapeño seeded and finely chopped
  • 1 bunch fresh cilantro finely chopped
  • Kosher salt and ground pepper to taste
  • 1 lime juiced
  • 1 tablespoon extra-virgin olive oil

Instructions

  • Prepare all the vegetables (1 English cucumber-chopped,, 2-3 roma tomatoes, chopped, 1 small red onion-diced, 1-2 jalapeño - diced), and 1 pound strawberries (diced) and add them to a mixing bowl.
    Chopped strawberries, cucumbers, red onion and tomatoes.
  • Add the 1 bunch fresh cilantro (chopped) and season with Kosher salt and ground pepper to your taste.
    Adding diced veggies to a white bowl.
  • Squeeze over the 1 lime juice and add the 1 tablespoon extra-virgin olive oil; gently stir to combine.
    Adding olive oil over strawberry salsa.

Video

Notes

  • Transfer any leftovers to an airtight container. Refrigerate for up to three days. Before serving, give it a good stir to redistribute the flavors and ingredients. Add a bit more salt, if needed.
  • Do not use frozen strawberries.

Nutrition

Serving: 1serving | Calories: 51kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 213mg | Fiber: 2g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 0.5mg