Fresh Strawberry Salsa Stuffed Avocados
Fresh Strawberry Salsa Stuffed Avocados — the perfect summer appetizer. After making this dozens of times, I’ve discovered the trick to keeping the avocado from browning and the salsa from getting watery. If you love recipes like this, you’ll also enjoy Easy Greek Grain Bowl with Halloumi and Zucchini Crisps and Creamy Pandan Coconut Overnight Oats with Mango Drizzle.
Why This Fresh Strawberry Salsa Stuffed Avocados Is Pure Comfort
- Bursting with fresh strawberry and avocado flavors
- Easy to make and perfect for summer cookouts
- Better than takeout and healthier too
What You'll Need for Fresh Strawberry Salsa Stuffed Avocados
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe avocados
- 1 pint fresh strawberries
- 1 small red onion
- 1 jalapeño
- 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime juice
- Salt
- Pepper
- Optional: Crumbled feta or cotija cheese
- Optional: Chopped fresh cilantro
- Optional: Drizzle of olive oil
📝 Ingredient Notes
- Avocados: Ripe but firm avocados work best.
- Strawberries: Fresh, ripe strawberries are key for this recipe.
🛒 Tools & Equipment I Recommend
- Avocado Slicer — Makes perfect avocado slices every time. → See on Amazon
- Strawberry Huller — Effortlessly hull strawberries for this salsa. → See on Amazon
How to Make Fresh Strawberry Salsa Stuffed Avocados
- Prepare the strawberry salsa: Hull and dice the strawberries. Finely chop the red onion and jalapeño. In a bowl, combine strawberries, onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and set aside.
- Prepare the avocados: Cut the avocados in half and remove the pits. Carefully scoop out some of the avocado flesh to create a larger cavity for the salsa.
- Stuff the avocados: Spoon the strawberry salsa into the avocado halves, filling them to the top. Garnish with crumbled cheese, chopped cilantro, and a drizzle of olive oil if desired.
Cook's Tips for Perfect Fresh Strawberry Salsa Stuffed Avocados
- : To prevent the avocado from browning, sprinkle the flesh with lime juice before stuffing.
- Common mistake and fix: If your salsa is watery, drain the strawberries before mixing. If it's too spicy, add more strawberries or a pinch of sugar.
- : For a smoother salsa, pulse the ingredients in a food processor before mixing.
Storing & Reheating Fresh Strawberry Salsa Stuffed Avocados
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Prepare the salsa up to a day ahead. Stuff the avocados just before serving.
Freezing Fresh Strawberry Salsa Stuffed Avocados
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicier salsa, leave in the jalapeño seeds or add more jalapeño.
- Best substitution: Substitute pineapple for strawberries for a tropical twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple this recipe for a crowd.
- Troubleshooting: If your avocados are too ripe, they may be too soft to stuff. Choose firmer avocados or use them for guacamole instead.
Want to level up this recipe?
Food Processor — Makes quick work of chopping ingredients for this salsa. → Check price on Amazon
Fresh Strawberry Salsa Stuffed Avocados
Ingredients
Main Ingredients
- 2 ripe avocados
- 1 pint fresh strawberries
- 1 small red onion
- 1 jalapeño
- 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Seasonings
- Lime juice
- Salt
- Pepper
Optional Toppings
- Crumbled feta or cotija cheese
- Chopped fresh cilantro
- Drizzle of olive oil
Instructions
- Prepare the strawberry salsa: Hull and dice the strawberries. Finely chop the red onion and jalapeño. In a bowl, combine strawberries, onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and set aside.
- Prepare the avocados: Cut the avocados in half and remove the pits. Carefully scoop out some of the avocado flesh to create a larger cavity for the salsa.
- Stuff the avocados: Spoon the strawberry salsa into the avocado halves, filling them to the top. Garnish with crumbled cheese, chopped cilantro, and a drizzle of olive oil if desired.
Notes
- Chef tip: For a spicier salsa, leave in the jalapeño seeds or add more jalapeño.
- Best substitution: Substitute pineapple for strawberries for a tropical twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple this recipe for a crowd.
- Troubleshooting: If your avocados are too ripe, they may be too soft to stuff. Choose firmer avocados or use them for guacamole instead.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the salsa up to a day ahead. Stuff the avocados just before serving.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 12g
- Carbs: 12g
- Fiber: 6g
- Sugar: 7g
- Sodium: 150mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Strawberry Salsa Stuffed Avocados FAQs
Yes, prepare the salsa up to a day ahead. Store in an airtight container in the fridge.
Drain the strawberries before mixing to prevent a watery salsa.
No, the avocado flesh will become mushy when frozen.
No, this recipe is best served cold or at room temperature.
Cut lengthwise around the pit, twist to separate, then carefully remove the pit with an avocado slicer or spoon.
A Warm Final Note
I can’t wait for you to try Fresh Strawberry Salsa Stuffed Avocados and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
