This strawberry salsa is easy, quick and fresh to serve for any summer party. Serve it on its own or a side dish for grilling season. Dairy-free, gluten-free.
I can never get enough with the overabundance of strawberries. I don’t mind if I have too many. There always ways to enjoy this juicy berries from any baked good to beverage, or eat it on its own. I am up for new ways how to serve strawberry.
While I like to make it into smoothies, this time I make strawberry salsa. The result is fresh, vibrant color, sweet, tangy, zesty and excellent to serve with just about anything from grilled fish, chicken, or for dipping with tortilla chips.
Related: Mango Avocado Salsa
- 1 lb strawberry
- 2 mini cukes or half of long English cucumber
- 2 jalapeno
- 1 mango
- 1/2 red onion
- 1 cup chopped parsley
- 1 lemon
- salt and pepper
Chopped the strawberry, cuke or cucumber, mango flesh, onion into smaller pieces.
Remove the jalapeno seed if you preferred. Slice it into smaller pieces.
Squeeze the lemon juice.
Put all ingredients into a serving bowl, add lemon juice, salt, and pepper. Add lemon zest if you preferred.
Leave the salsa for about 10 - 15 minutes for a juicier salsa before serve.
The salsa has sweet flavor from the strawberry. If you would like it sweeter, you can add honey or agave syrup. You can also use cilantro with lime juice instead of parsley with lemon. Add more jalapeno or serrano if you like it spicier. If there is any left over, you can store it in the airtight container in the fridge for up to three days.
More of fresh vegetarian inspired meals:
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