Description
A vibrant Mexican Fusion salsa blending creamy avocado, sweet strawberries and mango with jalapeño heat. Perfect with multigrain pita chips for a vegetarian-friendly, no-cook summer dish that bridges generations.
Ingredients
Diced strawberries – 1 cup
Diced mango – 1 cup
Diced avocado – 1 cup
Seeded diced jalapeño – 1 tablespoon
Diced red onion – 1 small (finely chopped)
Cilantro – 1/4 cup
Lime juice – 1 tablespoon
Salt – to taste
Multi-grain pita chips – 1 bag (4 oz)
Instructions
Wash strawberries under cool water, pat dry, and dice into 1/2-inch cubes
Peel mango using a mango peeler and dice flesh into uniform cubes
Dice ripe avocado, avoiding browning
Dice jalapeño (seeds removed for milder heat)
Finely chop red onion and steep in 1 teaspoon lime juice for 5 minutes
Combine all ingredients in a bowl
Adjust salt and additional lime juice to taste
Serve immediately with pita chips or as a topping
Notes
Steep red onion in lime juice to tame its sharpness
Substitute parsley for cilantro if preferred
Use fresh lime juice for optimal brightness
Adjust jalapeño quantity to control spice
Serve within 2 hours for best texture
Gluten-free option: use GF pita chips
- Prep Time: 15
- Category: Dinner
- Method: Raw/Chopped
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1/2 cup salsa with 10-12 pita chips
- Calories: 220
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg