Strawberry Salsa Recipe
Strawberry salsa is ready in 10 minutes and does double duty as a dip or a stunning topping for grilled fish, chicken, or pork tenderloin.
Servings: 6
Calories: 54kcal
Ingredients
- 12 ounces fresh strawberries 2 cups chopped
- 5 ounces cucumber ½ cup chopped
- ½ fresh jalapeño pepper, seeded 2 tablespoons diced
- 2 green onions ¼ cup sliced
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon Diamond Crystal kosher salt
Instructions
- Cut the tops off the strawberries. Slice them in half from top to bottom. Slice each half into strips, and cut into a small dice. Add it to a medium-sized mixing bowl.
- Peel the cucumber. Remove the seeds, slice it into long strips, and cut into a small dice. Add it to the bowl of strawberries.
- Remove the stem and seeds from the jalapeño. Cut ½ of the jalapeño into long strips and slice into a small dice.
- Thinly slice the white and green parts of the green onions and chop the cilantro. Add them to the bowl.
- Add the olive oil, honey, vinegar, and kosher salt. Stir to combine. Serve with tortilla chips or pita chips. If using as a topping for a protein, wait to add the vinegar, oil, honey, and salt until just before serving.
Video
Notes
This recipe makes about 3 cups of salsa. Plan on a ½ cup portion per person when serving it as a topping, which gives you 6 generous servings.
Nutrition
Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 67mg | Potassium: 135mg | Fiber: 1g | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 36mg | Calcium: 16mg | Iron: 0.4mg
