Spicy strawberry avocado salsa [Vegan]

Sweet, spicy and savory, all in one bowl. This salsa is a fresh and interesting take on more traditional salsas, and is a wonderful way to celebrate the transition from late spring into early summer. The bright strawberries, creamy avocado and crunchy cucumber is an irresistible combination.

The trick to this salsa is making sure that your strawberries, avocado and cucumber are all chopped into the same size pieces, and sized so that they are small enough to combine well yet large enough that they don't just mush together. It is better to err on the side of too big since that is more readily fixed than too small.

This salsa doesn't keep well so it is best to make it immediately before serving. If you do have any left over, it will still taste great the next day but it will look terrible -- though it could make a foundation for an interesting gazpacho or a similar recipe.

Adapted from a recipe at Better Homes and Gardens.

© Jaymi Heimbuch

2 cups strawberries, chopped
1 avocado, peeled and chopped
1/2 cup cucumber, peeled, seeded and chopped
1 teaspoon lime zest
Juice from one lime
1 jalepeño pepper, finely chopped (seeded for a milder flavor, or leave seeds in for extra spice)
1/4 teaspoon black pepper
dash of salt

Combine strawberries, avocado, cucumber, lime zest, 1/2 the lime juice, 1/2 the jalepeño pepper, black pepper and salt in a large bowl. Gently stir to combine. You want to add plenty of lime juice for flavor but don't want to add too much liquid or the salsa will get a little runny, so check to see if there is too much liquid and if not, add more lime juice. Taste for spiciness and add in more jalepeño pepper until the right spiciness for your preference. Adjust salt, pepper or lime juice as needed. Serve and enjoy!

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian