Strawberry Salsa with Avocado Dip Recipe


    Your entire mouth will be doing the happy dance with this amazing Strawberry Salsa that draws you in and literally compels you to eat bite after bite after health-filled, yummo-inducing bite!

    The first time you try this salsa, the first words that come to mind will probably be clean, fresh and delicious.

    When looking for strawberry nutrition facts, you’ll find that not much packs a bigger nutritional punch than the strawberry.

    Prized in ancient Rome for their medicinal uses, strawberries are recognized as having more vitamin C than some citrus fruits. They are also high in fiber, folate, potassium, and antioxidants, making them a natural means of reducing the chances of heart disease, high blood pressure, and certain cancers.

    With only 55 calories per one-cup serving, and containing 140% of the recommended daily dose of vitamin C for children, it makes sense to add this fruit to your daily menus.


    • 1 fresh Serrano or jalapeno chili
    • 1 cup finely chopped strawberries
    • 1/4 cup finely chopped white sweet onion
    • 2 tablespoons finely chopped fresh cilantro
    • 1/2 teaspoon fresh lime juice
    • 1/4 teaspoon salt
    • 1/2 teaspoon sugar if desired (the sugar brings the juices out of the strawberries)
    • 2 firm-ripe avocados (preferably California)


    1. Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
    2. In a bowl, stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
    3. Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
    4. Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside (optional).

    Note:  If you rarely use tortilla strips, you may want to try it this way because it adds a nice finish. If you do use the tortilla strips, to keep fat down to a minimum, try the LaTortilla Factory 9Fat-Freeree Tortillas.

    • Cut two tortillas in half, then stack the two halves on top of each other and slice into 1/4 strips
    • Lay flat on a non-stick baking sheet and lightly spray with olive oil.
    • Season lightly with sea-salt, if desired.
    • Bake in a 325 degree oven til crisp.  Watch carefully and turn if necessary.

    Sixteenth-century author William Butler wrote this tribute to the strawberry: Doubtless God could have made a better berry, but doubtless God never did.


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