Cucumber, Avocado Strawberry Salsa

 

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Ingredients. 1 large seedless cucumber. 1 1/2 cups fresh strawberries, chopped.

1 medium avocado, diced. 1 tablespoon chopped fresh cilantro. 1 small jalapeño, seeded and finely chopped. 1/3 cup finely chopped onion.

1 teaspoon honey. 1 medium lime, juiced. Salt. Directions: Using the food processor, raise the food guide flap and place strawberries into hopper. Use the guide flap to process strawberries directly into the bowl.

Process cucumbers and red onions directly into the bowl, over the strawberries. Add cumin, salt, cilantro, lime juice and olive oil. In a large bowl, combine the cucumber noodles, strawberries, avocado, coriander, jalapeño, and red onion. In a small bowl, whisk together the honey and lime juice and season with salt and pepper.

Pour the dressing over the salsa and toss with the cucumber. Instructions Add the fresh herbs, onion, avocado, radishes, cucumber, strawberries and quinoa into a large bowl and toss to combine. Drizzle with olive oil and lime juice, season with salt and freshly ground black pepper and mix to combine. Set aside for 10 minutes to allow the flavors to combine, then serve.

Avocado, Cucumber & Strawberry Chopped Salad. Ingredients: 1 ripe but firm avocado, diced. 1 large cucumber, seeded & diced. 10 strawberries, sliced. 4 c. chopped lettuce (Romaine, green leaf or red leaf is suggested) 1/4 c. Lemon Poppyseed Vinaigrette, recipe follows Kosher salt, to taste.

Strawberry Cucumber Salsa. 0 Ratings. 0 Reviews. Prep 10 min; Total 10 min; Servings 24; A refreshing summertime salsa made with fresh cucumbers, strawberries, onion. This flavorful salsa has a touch of sweetness from the berries and, also, a nice little crunch from the cucumber.

It looks pretty and tastes great. The salsa is good as an appetizer with chips, nachos or a quesadilla. It also works well as a topping for a taco, burger, sandwich or omelette.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips. 12 Reviews. ADD YOUR REVIEW. Photo: John Autry; Styling: Cindy Barr.

Total Time 20 Mins Yield 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture). Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice.

Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper. Instructions To a large bowl, add diced tomatoes, cucumber and avocado.

Also add the strawberries. Mix lemon juice, olive oil, salt and pepper in a bowl and drizzle on top of the salad.

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Add the cooled tomatillos, avocado, lime juice, cilantro, and salt to the jalapeño mixture.

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Scoop the salsa into the center of each avocado half and serve!

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Garnish the top of the salsa with a few chunks of the avocado, if using.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • These look delicious!
    Definitely weird….
    My Sister makes this amazing fennel and orange salad with lemons…I don’t know the exact recipe, but it’s so good! And different.

  • It was a huge success. I made the blueberry salsa this morning. I added black pepper and a pinch of red pepper flakes instead of jalapeño. I think next time I would make it with yellow pepper instead for a more colorful result and softer pepper taste.

  • All three look awesome and thank you for sharing. I love fennel and never even thought of using it in salsa! The strawberry salsa is probably the one I am trying first. These will be amazing to take to a pot luck!

  • It looks pretty healthy. However, you are adding some fructose through the salad dressing and strawberries. It’s pretty hard to get away from sugar, but this is certainly an enticing recipe which I will be eating with my spouse. Many thanks.