Strawberry Avocado Salsa
April 29, 2018 by Nicole Collins
It's time for our next challenge!
It's Cinco De Mayo Week! And, this year, we're lucky enough for Cinco De Mayo to fall on a Saturday. So, we're partying alllllllll week long!
Cinco De Mayo is an important day in Mexican history, because it celebrates the day the Mexican armies had an unlikely win over the French armies in the 1800s. But, in the US, we celebrate Cinco De Mayo as a way to honor the Mexican-American culture.
The endless tacos, and guac, and margaritas are just a perk of all of the celebrating and honoring!
So, this week, we're going to get ready for Saturday's fiesta by enjoying different Mexican staples every day but with an American (and very summery) twist.
Here's a preview of what we're having this week: Margarita Monday, Taco Tuesday (duh), Guacamole Wednesday, Tostada Thursday, Fajita Friday, and Sangria Saturday.
Today is Salsa Sunday, so we're going to make Strawberry Avocado Salsa!
This salsa comes together really easily. Dice the ingredients, and mix. It's really little to no effort!
Our salsa is a nice, fresh mix of strawberries, avocado, red onion, jalapeno, a little cilantro, and a squeeze of lime juice. It's got a very tropical vibe going on. But, it also celebrates the colors of the Mexican flag! Lots of red and green happening here!
Our salsa today is sweet from the strawberries, creamy thanks to the avocado, and a little spicy thanks to the red onion and jalapeno. But, it's a lot of delicious! Since this falls on the sweeter side overall, it tastes awesome when topping a nice salty tortilla chip!
And, it tastes awesome when topping the taco we're having on Tuesday.
That's right, you'll be seeing this salsa again real soon! And, you'll be very grateful for that, I promise!
It's going to be a fun week loaded with lots of goodies. Plus, I'm setting you up to throw the best party ever on Saturday!
So enjoy, and let's eat!
Strawberry Avocado Salsa
Serves: about 3 cups Print
2 cups strawberries, diced
1 avocado, diced
¼ cup red onion, finely diced
¼ cup cilantro, chopped
½ of a jalapeno, minced
1 tsp agave syrup
juice of ½ a lime
¼ tsp salt
In a mixing bowl, add all ingredients. Stir gently to combine. Serve immediately!
*This salsa is best served fresh. It does not keep well in the fridge.
*You can easily dice an avocado right in it's skin. Very carefully, run a knife through the flesh of the avocado, first a few times horizontally, then a few times vertically. Be careful not to cut through the skin. Then, use a spoon to scoop out the flesh by running the spoon between the skin and the flesh. It'll come right out already diced!
*If your strawberries are super sweet, you may not even need the agave syrup. Mine were not.