strawberry kiwi avo salsa
I may not be the margarita-drinking type, but I am absolutely the salsa-eating type. But spring tomatoes equal mealy tomatoes which equals mealy salsa. So what's a girl to do? Strawberries! They’re everywhere in May. They’re also brimming with antioxidants (aka free radical scavengers) which is exactly what our skin needs as we head into summer and longer, sunnier days.
Considering it’s almost Cinco de Mayo, I thought I’d give you a fancy-pants salsa that just may be your new go-to. Sweet strawberries, tart kiwi, and creamy avocado are a match made in salsa heaven. Eat it with tortilla chips, in tacos, or even on a piece of salmon for that extra boost of omega-3’s.
strawberries | antioxidants: prevent premature aging by reducing inflammation | vitamin C: aids in collagen production to boost skin suppleness
kiwi | vitamin C: aids in collagen production to boost skin suppleness | fiber: regulates digestive health | vitamin E (antioxidant): prevents premature aging | folate: aids in cell repair
avocado | monounsaturated fat (oleic acid): reduces inflammation | fiber: regulates digestive health | vitamin E (antioxidant): prevents premature aging | folate: aids in cell repair | carotenoids: reduce inflammation and prevent premature aging
Strawberry Kiwi Avo Salsa
8 ounces strawberries, washed and cut into ¼-inch cubes (preferably organic as they are on the EWG’s Dirty Dozen)
2 ripe kiwis, washed, peeled and cut into ¼-inch cubes
2 ripe avocadoes, chopped into ¼-inch cubes
1 large handful cilantro, finely chopped
3 tablespoons finely minced red onion
Juice of 1-2 limes, depending on desired acidity and tartness of berries
Salt, to taste
Mix the strawberry and kiwi pieces together in a bowl. Add avocado, cilantro, red onion, juice from 1 lime to start, and generous pinch of salt. Toss gently to combine. Readjust lime juice and salt. Enjoy!