Strawberry and Cucumber Salsa

This salsa is super easy to whip up and you can easily control the spice level. It’s colorful and eye-catching. Filled with vitamins and healthy carbs – providing lots of energy for the pool or the beach.
By Robin Runner

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Strawberry salsa is vegan, gluten free and screams of summer! I could eat salsa day and night. I eat it right out of the bowl, with taco chips or on my favorite spoon – displayed here. Ha! We had our last regular season swim meet last night during a lovely thunderstorm and that ended (due to the weather) just before 9 so we missed Taco Tuesday. I make it a point to indulge my girl’s request for tacos each week. I know they will eat everything on their plate and that makes this Italian mama a happy girl.
This salsa is super easy to whip up and you can easily control the spice level. It’s colorful and eye-catching. Filled with vitamins and healthy carbs – providing lots of energy for the pool or the beach! Totally easy make-ahead recipe too!

Strawberry and Cucumber Salsa
 
This salsa is easy to whip up and you can easily control the spice level. It’s colorful and eye-catching, providing lots of energy for the pool or beach.
Author:
Recipe Type: Side
Ingredients
  • 3 cups strawberries, organic and hulled/chopped
  • ½ cucumber, diced
  • ½ jalapeño, diced seeds left in or remove – your choice
  • 1 handful of fresh cilantro leaves, washed and roughly chopped
  • 3 tablespoons of fresh lime juice
  • 2 tablespoons of a better quality of balsamic vinegar
Instructions
  1. Mix all of the ingredients in a bowl.
  2. Cover and refrigerate to let the flavors mingle for about 1 hour.
  3. Serve with pita chips, fish tacos, Taco Tuesday, to top over chicken or pork

 

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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