Chips and dip.
Dip and chips.
Or crackers and spreads… we don’t discriminate over here when it comes to snacks on snacks.
It’s strawberry season so I wanted to whip up a quick, savory little something something, since sweet strawberry treats are a little too obvious.
Not that there’s anything wrong with traditional eats!
Soo I decided to make an easy salsa, if you will, composed of juicy strawberries, creamy diced cado, fresh lime zest + juice, as well as minced jalapeno for a kick, and pink sea salt to bring out all of those lovely flavors.
Fragrant toasted tortilla chips really are the best vessel to deliver this snack-a-roo straight into your mouth for immediate enjoyment.
P.S. The ingredient amounts don’t have to be exact! Add more lime if you like your salsa more zesty, or amp up the jalapeno factor for a real spicy moment. Fresh herbs on hand? Cilantro or mint would be lovely additions. If you’re an onion eater, a sprinkle of minced red onion would work here as well. Want more sweetness? Add a drizzle of honey (not technically vegan but you do you boo) or agave. We flexible.
P.P.S. Make sure your avocado is FIRM ripe, not soft ripe. A soft avocado (better for guac) will mush right into the strawberries for a less visually appealing dish. It’s not the end of the world if your avocado is a little too soft though. So don’t despair, make it work! It all ends up in your tummy anyway.
P.P.P.S. Toasting your chips is not optional. DO IT. You will not regret this life-changing, flavor-boosting strategy.
P.P.P.P.S. You know how little containers of dip often state that somehow, 8 servings are all up in there. I can’t. This recipe is for two, or one if you want it to be. Girls gotta eat!
Strawberry Avocado Salsa
Ingredients
- 2 cups small dice fresh strawberries
- 1 1/4 cup small dice ripe firm avocado (1 medium-large avocado)
- 1/2 teaspoon lime zest
- 2 teaspoons fresh lime juice, or to taste
- 1 tablespoon minced jalapeno, or to taste
- Pink sea salt, to taste
- Tortilla chips, for serving
Instructions
- Heat oven to 425. Place tortilla chips in a single layer on a metal baking sheet. Toast for 5-6 minutes, or until fragrant and lightly golden brown.
- Meanwhile, gently fold the strawberries, avocado, lime zest, lime juice, jalapeno, and salt together. Taste, and adjust the ingredient amounts if desired.
- Let the salsa rest for 5 minutes before serving. Enjoy immediately.