Strawberry Avocado Salsa . Fresh sweet strawberries, the creamy goodness of avocado and spicy jalapeno create a zingy salsa that’s perfect for summertime.
Vegan, gluten-free and ready in 5 minutes!
- Ingredients for Avocado Strawberry Salsa
- How to make Strawberry Avocado Salsa
- Pro Tips
- Serving Suggestion
- Storage
- Other strawberry recipes
Let’s talk about this game-changer for your taste buds: Strawberry Avocado Salsa!
Trust me, this vibrant concoction is not only a fresh flavor explosion but also a breeze to whip up. Imagine the juicy sweetness of ripe strawberries mingling with the creaminess of avocados, all punched up with zesty lime and cilantro.
It’s like a party in your mouth, and the best part? You don’t need to be a culinary whiz to pull it off. So, if you’re craving something fresh, fruity, and ridiculously easy to make , this salsa is about to become your new best friend.
I use British strawberries when they’re in season to add a whole new level of taste to my cooking! It’s like capturing summer sunshine in every juicy bite.
I’m absolutely obsessed with salsa recipes—they’re like the flavour-packed secret weapon that instantly elevates any meal they accompany. Seriously, whether it’s a tangy mango salsa or a fiery jalapeño concoction, they add this irresistible punch that takes every bite to new heights of deliciousness.
Other salsa recipes:
- Mango Avocado Salsa
- Mango Pico de Gallo
Ingredients for Avocado Strawberry Salsa
You’ll need a few simple ingredients which will all be available at your local grocery store.
Strawberries – try to use strawberries when they are in season – you will be rewarded with gorgeous sweet and tart flavours!
Avocado – look for one that is ripe but not overly soft.
Jalapeno peppers – use either fresh or bottled, both work well
Red onion
Cilantro (coriander) – use fresh cilantro leaves
Lime juice – use fresh lime juice where possible but bottled also works
Salt and black pepper to taste
And that’s it!
How to make Strawberry Avocado Salsa
Chop up the strawberries, jalapeno, red onion and cilantro leaves finely. Cube the avocado.
Add it all to a serving bowl, toss through lime juice and season with salt and black pepper.
Do a little taste test and adjust the flavours accordingly.
Serve immediately.
Pro Tips
I recommend prepping this salsa just before serving. This way, you retain all the wonderful fresh flavours.
Use firm but juicy and sweet strawberries for this salsa, as we do not add any extra sweetener in this recipe. If your strawberries are not sweet at all, you could add a little sweetener – honey, agave, maple syrup or sugar work.
Add more jalapeno if you want your salsa to be spicier.
Serve this salsa at room temperature for best taste.
Serving Suggestion
Serve strawberry avocado salsa up as part of a Mexican feast.
I recommend Tofu Fajitas , these Air Fryer Fajitas or Sweet Potato and Black Bean Quesadilla .
Add in this Creamy Cilantro Sauce and you’re in for a real treat.
It also complements this Mango, Avocado and Black Bean Salad .
Add it to a burrito with veggie filling and this Instant Pot Cilantro, Lime and Coconut Rice .
Or, if you’re like me, you’ll eat half the bowl with a bag of tortilla chips.
Storage
This fresh strawberry salsa deserves to be eaten immediately! However, you can store it away in the fridge in an airtight container up to 1 day. Bring it to room temperature before serving.
I do not recommend freezing the salsa as the fruit will loose its texture.
Other strawberry recipes
Strawberry Lassi – a delicious Indian yogurt drink
Fresas con Crema – Mexican strawberries and cream
Strawberry Fool
Instant Pot Strawberry Jam
Strawberry Goat’s Cheese Salad with Spinach and Arugula
No Bake Eggless Strawberry Cheesecake
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Strawberry Avocado Salsa
Equipment
- 1 Chopping board
- 1 Knife
Ingredients
- 1 cup strawberries
- 1 big avocado
- 1 small red onion
- 1 tablespoon jalapeno
- 2 tablespoon cilantro coriander
- 1 tablespoon lime juice
- salt
- black pepper
Instructions
- Chop up the strawberries, jalapeno, red onion and cilantro leaves finely. Cube the avocado.
- Add it all to a serving bowl, toss through lime juice and season with salt and black pepper.
- Do a little taste test and adjust the flavours accordingly.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in May 2019. This post has since been updated with helpful content and new images. The recipe remains the same.
Strawberry Avocado Salsa
Equipment
- 1 Chopping board
- 1 Knife
Ingredients
- 1 cup strawberries
- 1 big avocado
- 1 small red onion
- 1 tablespoon jalapeno
- 2 tablespoon cilantro coriander
- 1 tablespoon lime juice
- salt
- black pepper
Instructions
- Chop up the strawberries, jalapeno, red onion and cilantro leaves finely. Cube the avocado.
- Add it all to a serving bowl, toss through lime juice and season with salt and black pepper.
- Do a little taste test and adjust the flavours accordingly.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These eggless Oatmeal Whole Wheat Cookies have a irresistible crunchy edge and a soft, chewy centre. They’re made with whole wheat flour, oats, chopped mixed nuts and finished off with an extra sprinkling of nuts.
- Ingredients
- How to make Whole Wheat Cookies
- Pro Tips
- Serving Suggestion
- Storage
- Other Eggless Cookie recipes
My love for cookie recipes is next level! There’s just something so comforting about the smell of cookies baking in the oven, right? And don’t even get me started on the joy of sinking your teeth into a warm, gooey cookie fresh out of the oven. It’s pure bliss!
These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect example and make perfect breakfast cookies!
I wanted to make a cookie recipe the other day but realised I’d run out of plain flour. Luckily, thanks to our love for whole wheat roti , we have a large supply of whole wheat flour!
I used that to make these whole wheat cookies and added in some oats and nuts for good measure.
Picture this: hearty whole wheat flour, wholesome oats, and crunchy mixed nuts all coming together in one perfectly chewy cookie. It’s like a little bite of happiness in every bite.
It is all prepped in a single bowl so there is less clean up after.
Ingredients
There’s a good chance you’ve got these ingredients on hand, but if you don’t, a quick visit to your local grocery store solves that.
Whole wheat flour – look out for packaging that says wholemeal flour in the baking aisle. You can also use chapati flour, aka aata.
Oats – I used porridge oats but rolled oats work just as well
Mixed nuts – cashew nuts, almonds, pistachios. Basically whichever nuts you fancy
Sugar – I’ve gone for white granulated sugar. You can use brown sugar also.
Butter – I’ve used unsalted butter that is softened at room temperature
Milk – any fat content milk works as you only need a bit to bind the dough.
Cardamom powder – optional but gives a delicious flavour.
How to make Whole Wheat Cookies
Preheat your oven to Gas mark 5/190C/375F
Step 1
Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together.
Step 2
Add in the softened butter and a little milk at a time to make a soft dough.
Step 3
Divide the dough into equal parts and roll into small balls.
Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread.
Step 4
Bake cookies approximately 15-18 minutes or until golden brown.
Remove the baking tray from the oven and allow the cookies to cool a little before handling.
Sprinkle over extra finely chopped nuts if you wish.
You can enjoy them whilst they are warm or let them cool completely and store away.
Pro Tips
You can easily make a double batch by doubling the recipe.
Depending on the flour and oats you use, you may need to adjust the amount of milk you add.
Add a dash of vanilla extract for warm flavours.
Chill the cookie balls in the fridge for around 30 minutes before baking. The cookies will spread less.
Line a baking sheet with parchment paper if it is not non stick.
If you prefer crispy cookies over chewy cookies, cook for a little longer.
You can experiment with glazes if you wish. Dunk half of a cooled cookie into melted chocolate or drizzle over a simple icing sugar glaze.
Serving Suggestion
Whole wheat cookies are best enjoyed with a cuppa. My personal favourite is masala chai or karak chai but you can always pair it with a milky English tea.
You might prefer these refreshing coffee recipes: Coconut Milk Coffee , Pistachio Latte or Iced Coffee with Ice Cream .
Kiddies can enjoy these cookies with a glass of milk or this Badam Milk which has the added benefits of crushed almonds.
Storage
Store whole wheat cookies in an airtight container as soon as they cool to room temperature. They are best eaten with 2 days as they may go stale any longer than that.
You can freeze them. Simply flash freeze the baked cookies in the baking tray and then store in freezer safe bags or containers for up to 3 months. Allow to thaw at room temperature before serving.
Other Eggless Cookie recipes
Cashew and Amaranth Cookies
Nankhatai (Indian style shortbread cookies)
Air Fryer Funfetti Nankhatai
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Oatmeal Whole Wheat Cookies
Equipment
- 1 Mixing bowl
- 1 oven
- 1 Baking tray
Ingredients
- 2 cup whole wheat flour
- ¼ cup oats
- ½ cup nuts optionally reserve a spoon for garnishing
- 1 cup sugar
- ½ teaspoon baking powder
- 1 cup unsalted butter softened at room temperature
- ¼ cup milk see Tips
- ½ teaspoon cardamom powder optional
Instructions
- Preheat your oven to Gas mark 5.
- Place whole wheat flour, oats, sugar, nuts, baking powder and cardamom powder (dry ingredients) in a large mixing bowl. Mix together.
- Add in the softened butter and a little milk at a time to make a soft dough.
- Divide the dough into equal parts and roll into small balls.
- Place the cookie dough balls on a baking sheet leaving a gap between each ball to allow for spread.
- Bake cookies approximately 15-18 minutes or until golden brown.
- Remove the baking tray from the oven and allow the cookies to cool a little before handling.
- Sprinkle over extra finely chopped nuts if you wish.
- You can enjoy them whilst they are warm or let them cool completely and store away.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in July 2012. This post has since been updated with helpful content and new images. The recipe remains the same.
