Strawberry Salsa

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #30649

October 14, 2018

"Originally found in an issue of Southern Living, a friend whipped up a batch of this salsa minus the avocado for our lunch crew at work. She only left it out as she was afraid it would brown by the time we ate. We were all surprised by the taste of this unusual salsa. We ate it with tortilla chips, but this would be a fine accompaniment for grilled or pan-fried meats, seafood, or fowl. Feel free to bump up the cilantro to 1/3 cup if you enjoy its taste. Prep time includes refrigeration time before serving."

Original recipe yields 6 servings


  • Serving Size: 1 (110.4 g)
  • Calories 136.1
  • Total Fat - 3.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 9.8 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 14.5 g
  • Protein - 1 g
  • Calcium - 13.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0 mg

Step 1

In a medium sized mixing bowl, whisk together the jelly, chives, cilantro, lime zest and juice, and red pepper flakes. Fold in the strawberries and dried cranberries. Cover the bowl and store in the refrigerator for an hour before serving.

Step 2

When ready to serve, chop the avocado and fold into the chilled salsa.

Tips & Variations

No special items needed.