CHOP: Wash and hull the strawberries, then chop them finely into an even dice. Finely slice the green onions and discard the root ends. Top and tail the radishes, then dice those finely, too.
STIR: Add the strawberries, green onion, radishes and chopped mint to the bowl along with the lime juice and season with salt, to taste. Stir to combine. If you like, let the strawberry salsa marinate for 30 minutes at room temperature to let the flavors mingle, then stir everything through again.
SERVE: Halve the avocados, removing and discarding the pits. 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 and less wobbly to eat from! Spoon the strawberry salsa into the avocado halves, dividing it evenly between them. If you like, drizzle them with a little olive oil and sprinkle them with a little Nut Free Parmesan Sprinkles just before serving.