Spring is here and with it our beloved berries. If you, like me, are sensitive to nightshades and lectins and think you can’t have a vibrant and delicious salsa anymore, fear not. This strawberry salsa is, if you ask me, even more vibrant and delicious than a tomato salsa.
No nightshades? No problem. Strawberry salsa is even better.
I’ve been sharing this strawberry salsa recipe on my Instagram several times previously. But I think is time now to have a recipe here on the website, even though it’s the easiest and simplest thing to make. Plus, with the coming of spring, we get to enjoy seasonal strawberries. So this is the perfect time to share the recipe.
I started to use berries – strawberries and raspberries – in savory dishes when I realized I want my food to have a touch of red, in the absence of tomatoes. Colors are important to me when I make a meal. I think there are reasons for that, beyond aesthetics.
Strawberries and raspberries have a similar taste profile as tomatoes and even a similar texture. They add that perfect balance of sweetness and acidity that we usually need in a salsa. The rest of the ingredients are fresh cilantro, red onion, lime, salt and pepper and extra virgin olive oil. You can add a touch of cayenne or sriracha if you feel you want something spicy, but I prefer to add sriracha separately and let the strawberries shine.
Only buy organic strawberries
As with anything, using high-quality ingredients is essential. Only buy organic strawberries, as the conventional ones are loaded with pesticides.
Use a high-quality finishing salt, like Maldon Sea Salt Flakes, Redmond Sea Salt, or Himalayan Pink Salt. One of my favorite extra virgin olive oils is Kasandrinos Organic, one of the freshest and highest quality olive oils you can get, without breaking the bank – for that you will have to go with a 3L can, it’s the smartest way to buy olive oil when you consume one liter a week as we do. Use code ‘creativeinmykitchen’ for 10% discount.
I made this salsa for tacos, my husband loves it and he couldn’t believe it. Strawberries are so perfect to make a salsa. Last night we had it with steak tacos and it was divine.
For another salsa recipe, you may like my Lectin-Free Avocado Salsa.
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Your perfect replacement for tomato salsa.
- 4 big strawberries (or 6-7 if they are smaller)
- 3 tbsp finely chopped red onion
- a handful of fresh chopped cilantro
- about 1/2 lime, juice
- salt (use a finishing salt, a good quality one)
- about 1-2 tbsp extra virgin olive oil
Mix all the ingredients in a bowl. Taste and season, taste and season, until you reach your desired taste. I like to refrigerate for about 15-30 minutes before eating, it's not necessary but will give some time for the flavors to infuse.
Serve with tacos.