1 pound strawberries, medium diced or 1 pint whole raspberries
2 large avocados, peeled, pitted and cut into large dice
1/2 cup fresh cilantro, minced or 1/2 bunch, minced
1 fresh jalapeno, minced
1/2 cup fresh lime juice or 1 juicy fresh lime, squeezed
1/2 teaspoon Kosher salt or sea salt
Combine avocados and lime juice to prevent discoloration/oxidation. Add remaining ingredients and toss gently. Serve the soon the better with home made tortilla chips. Store bought chips also work
Tortilla chips: Preheat oven to 350 and brush small or 4 inch corn tortillas with vegetable oil. Cut into 1/4’s. Sprinkle with flaked sea salt. Bake 10 minutes or till crisp.
I fine tune recipes I love. I don’t like leftover pieces of jalapeno or limes or a 1/4 box of strawberries…..add the whole thing and make it work! This is my 2nd rendition of this recipe originally from Cooking Light.
YUM! I love this salsa!