Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

May 4 2009

Here on YumSugar, we've gone a little avocado crazy, but with Cinco de Mayo right around the corner, how can you not be? A little while back, I stumbled across a strawberry-salsa-stuffed avocado recipe, and with the berries' fragrance overpowering my farmers market, I remembered that I had wanted to give it a shot.

Although I've never thought of using strawberries as a base for salsa, the resulting dish is outstanding! The sweet berries are complemented by the acidic lime juice, spicy jalapeno, and creamy avocado. The salsa-stuffed avocado makes a perfect alternative to a side salad, and the strawberry salsa alone would be tasty on pork, mild fish, or tortilla chips. To get started on your own strawberry salsa, read more.

Adapted from Gourmet

Avocado With Strawberry Salsa

Information

Category: Salads, Fruit
Cuisine: Mexican

Ingredients

For strawberry salsa
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
For serving
six 5-inch corn tortillas
vegetable oil for frying
4 firm-ripe avocados

Directions

Remove the seeds, stems and ribs from jalapeno, wear rubber gloves, if needed.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips. In a heavy skillet, heat 1/2-inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados and remove pits. Slice the avocado in both directions to make it easier to eat. Spoon about 1/3 cup strawberry salsa into the center of avocado. Insert tortilla strips into the avocado.