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Overhead shot of dish of salsa, with some corn chips on the side.

Strawberry Avocado Salsa

This quick and easy Strawberry Avocado Salsa is perfect for the warmer months when strawberries are at their peak flavour. Each bite reveals contrasting and complementing flavours; they are sweet and tangy, spicy and savoury, each harmonising perfectly with the other. It is a versatile dish; enjoy it as a dip with chips, to top tacos or serve alongside grilled fish or chicken. As well, it is ideal served at parties or a barbecue. As a bonus, you can prepare it in just under 15 minutes!
Course Appetiser, Side Dish, Starter
Cuisine International
Prep Time 12 minutes
Total Time 12 minutes
Servings 4 people
Calories 107kcal
Author Alexandra


  • ½ small red onion
  • 1 tablespoon lime juice - freshly squeezed See Notes 1 and 2
  • ½ teaspoon sea salt - flakes or cooking salt, not table salt
  • 225 g (8 oz) strawberries See Note 3
  • 1 avocado See Note 4
  • ½ cup fresh coriander/cilantro - stems and leaves, finely chopped See Note 5
  • 1 green Jalapeño See Note 6
  • 1 teaspoon lime zest
  • sea salt - to taste


  • Finely dice the red onion.
  • Soak the onion in the lime juice and salt for 10 minutes.
  • Whilst soaking, finely dice the strawberries, avocado and jalapeño and add to a medium-size bowl.
  • Finely chop the coriander and add to the bowl.
  • Add the onion and lime mixture to the avocado and strawberries with the lime zest. Mix gently and serve straight away.


  1. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
  2. Further in the recipe, you will require the lime zest. Be sure to remove the zest before juicing the lime.
  3. For the best flavour, choose ripe strawberries. They should be a bright, glossy red and their leaves a vibrant green.
  4. Your avocado should be just ripe, not overripe. If it is too soft, the salsa will become mushy. To check for ripeness, press an avocado gently at the top of the fruit. A ripe avocado will yield slightly to gentle pressure.  If it gives too much, it is extremely ripe and will be hard to dice cleanly and may not hold its shape in the salsa.
  5. For the salsa, I include the coriander stems. They have great flavour, just chop them finely.
  6. If you don’t want the heat, just leave the Jalapeño out. If you like some spice, keep the seeds in the chilli.
  7. Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
  8. Please note, the nutritional information is based on this serving 4 people. It does not include what the salsa is served with. The nutritional information is an estimate only. 


Calories: 107kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 377mg | Fiber: 5g | Sugar: 4g | Calcium: 21mg | Iron: 1mg