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This fresh strawberry salsa recipe is loaded with juicy strawberries, cucumber, and lime juice. It’s a great addition to your summer table!
There’s nothing quite like ripe summer strawberries. I know that in North America in this day and age, you can get pretty much anything any time of year, but strawberries are one thing I won’t buy out of season. I’ve bought one too many boxes of tasteless strawberries, and I refuse to do that anymore!
Strawberries are typically tastiest and most readily available in June, but that varies depending on where you live. I’ve seen people go strawberry picking in some states as early as late April/early May, and here in Canada strawberry season can run into late August.
In any case, if you’ve picked a bunch of strawberries and don’t know what to do with them, or you just bought some from the grocery store or farmer’s market and want to try something a little different (and love a sweet-savory combo), I highly recommend this easy strawberry salsa.
Love fruity salsas? Try my Mango Salsa recipe (I based this recipe off that one!).
Recipe notes & tips:
- It’s best to make this with ripe, juicy strawberries.
- I am not a big spice person, so I used 1/2 a jalapeno pepper in mine just to give it a little manageable kick. Feel free to leave it out altogether.
- This salsa will last a few days in the fridge, but I prefer to eat it on day 1.
- If you’re eating the strawberry salsa right away, you could even add some diced avocado to it. Fresh mint would also work in this recipe if you happen to be growing some in your garden!
What to eat with strawberry salsa?
Try it over baked or grilled salmon or chicken, shrimp (it would go great with my Grilled Tequila Lime Shrimp), in tacos, in place of a side salad, or even with chips!
Other summer strawberry recipes to try:
Let me know if you’ve made this strawberry salsa recipe!
Questions? Talk to me in the comments below.
- 1 pound strawberries chopped
- 2 mini cucumbers (or 1/2 English cucumber) chopped
- 3 tablespoons red onion chopped
- 1 small jalapeno pepper chopped (optional)
- 2 tablespoons cilantro chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt & pepper to taste
- Chop the fresh ingredients and add them to a salad bowl.
- Add the lime juice, olive oil, and salt & pepper. Adjust ingredients to taste as needed (e.g. add more lime juice or oil).
- Serve immediately.
- The salsa will last covered in the fridge for up to a few days, but I do prefer it fresh.
- Ingredient quantities are just a guideline. Feel free to add more/less of something to suit your personal tastes.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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