Avocado with Strawberry Salsa

I don’t know about you, but over here, we’re just starting to get into grilling season! Honestly, I tend to leave the actual grilling part to Mr Meatified, which means my contributions to these meals is really only the side dishes or the occasional marinade. I’m ok with this – it’s nice for me to take a little bit of a backseat sometimes. Letting someone else take care of the main dish is also fun because forces me to get a little more creative! However good the grilling is,nobody wants to eat the same boring sides with every meal, so I try to come up with new ideas as often as I can. Fresh salsa is one of my favorite, easy ways to bring some punchy flavor to a meal without lots of effort. This strawberry salsa is no exception to that rule! I opted to mix things up a little with the fresh mint and it goes beautifully with the strawberries, especially when they are left to marinate in the lime juices for a while. A good few cracks of fresh black pepper push this over the edge into “wow, great combo!” territory. Use this strawberry salsa to fill an avocado half as a super easy, fresh appetizer or grill-friendly side.

Strawberry Salsa: the nightshade-free or autoimmune protocol version

I used jalapeño here because, frankly, Mr Meatified doesn’t count anything as a salsa unless it has an almost excessive amount of heat. If I’d left him alone, he probably would have trebled the amount of jalapeño:  he really loves the things. For those of you trying to avoid nightshades, a couple of finely chopped radishes works really well instead. Oh, and Primal people: some feta on the top would also be fantastic here!

Avocado with Strawberry Salsa
Prep time: 
Total time: 
Serves: 4 servings
A simple, fresh appetizer - perfect for those grilling days!
  • 2 cups chopped strawberries
  • Juice of 1 lime
  • 4 sprigs fresh mint leaves, minced
  • 8 green onions, chopped
  • 1 jalapeño, deseeded and minced {substitute 2 finely chopped radishes for AIP}
  • 2 avocados
  1. Add the chopped strawberries and lime juice to a bowl & toss to combine.
  2. Chop the mint, green onions & jalapeño {or radish}. Add to the bowl and again toss to combine.
  3. Season with black pepper to taste.
  4. Optional but recommended: let the salsa marinate for ½ hour before serving.
  5. Halve the avocados, removing the pit and skin. Cut a very thin slice from the rounded side of the avocado halves to give them a flat base - this makes them easier to plate.
  6. Spoon the salsa into the avocado halves and serve.

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    1. Yay! I should warn you that it also makes it DEVILISHLY easy to eat about 5 avocados in a sitting. Or maybe I’m just a tad obsessed…

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    1. Wow, thank you 🙂 I used to make a strawberry spinach salad all the time that was a little similar, perhaps, to your chopped salad version. I think I shall try that out tonight, thank you!

  2. Aren’t all peppers, including jalapeño, part of the nightshade family with tomatoes, eggplant, and potatoes?

    1. Absolutely, which is why I substitute radishes for the jalapeño in the nightshade free version of it 🙂

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