Strawberry salsa

Contributed by Benjamin Maring, MD

Strawberry salsa

The fruits of spring and summer are upon us, with fresh strawberries in our markets and stone fruit just around the corner, if not here already. While these fruits are the perfect sweet and refreshing treat in and of themselves, they are also fun to use in savory preparations. Try this throwback Crostini with stonefruit, this Peach salsa, or this beautiful Orange and spanish olive salad.

When the weather starts to get a little warmer, I love making salsas. This strawberry salsa is essentially a salsa fresca made with strawberries instead of tomatoes. After all, they are both fruit, right? I like to serve this strawberry salsa with pita chips, or over fish or a bowl of black beans and rice.

Servings: 6 to 8 (about 1/4 cup per serving)


  • 1 pint of strawberries, hulled and diced
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup minced red onion or shallot
  • Zest and juice of 1 lime
  • 10 cilantro sprigs, minced
  • Honey, to taste
  • Salt and black pepper, to taste


Combine all ingredients in a bowl and let sit for at least 15 minutes to let the flavors meld. Taste for balance. Depending on the sweetness of the strawberries, you may need to adjust honey, salt, heat from the jalapeno, or acidity from the lime.

Nutrition information (per serving)

  • Calories: 21
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 74 mg (with 1/4 teaspoon salt added)
  • Total carbohydrate: 5 g
  • Dietary fiber: 1 g
  • Sugars: 3 g
  • Protein: 1 g