Strawberry Avacado Salsa

Our yard usually doesn't begin to look crispy about the edges until mid-July.  It's May and it's already happening.  Stating the obvious is never good for one's effort to appear intelligent, but I think it's going to be a hot one. 

So I've started rounding up my "coolest" recipes.  This salsa is at the top of the list.  The thought of combining strawberries and avocados in the same bite may cause you to shiver with revulsion, but I can assure you, it's good.  Add in a hefty squirt of lime juice and some salt, and it's kind of like eating a strawberry margarita.  On a chip.

The salsa is also excellent with grilled chicken (and it looks pretty, too).  

Speaking of looking pretty, I would get a giant "F" on the presentation of this salsa were I in culinary school:  the strawberries and avocados should be finely diced and uniform in size.  Do you think my involvement in a light saber battle with my little Darth Vader as I was preparing this recipe would count as a reasonable excuse as to why I simply could not make it happen?  

Mommy multitasking.  It should be an Olympic event.

Here's the printable recipe...

Strawberry Avocado Salsa

1 quart ripe strawberries, finely chopped
1 large avocado, peeled, seeded, and finely chopped
2 green onions (green part only), sliced into thin rings
1 tablespoon chopped fresh cilantro
Juice and zest from one large lime (about 2 tablespoons of juice)*
2 teaspoons finely chopped, seeded jalapeno pepper (optional)
1/2 teaspoon kosher salt

Combine all ingredients in a bowl.  Serve immediately (before the avocado begins to brown).  

To prepare ahead of time, combine all ingredients except the avocado.  Slice the avocado and add to strawberry mixture immediately before serving.

*To get the most juice from your lime (and other citrus products), microwave it for 10-15 seconds first.

Recipe adapted from Cooking Light