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
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
Description
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.
Ingredients
- 3 cups strawberries, organic and hulled/chopped
- 1/2 cucumber, diced
- 1/2 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
- Mix all of the ingredients in a bowl.
- Cover and refrigerate to let the flavors mingle for about 1 hour.
- Serve with pita chips, fish tacos, Taco Tuesday, to top over chicken or pork
- Category: Side
