Avocado Salsa with Strawberries, Mango and Arugula

We think of this vibrant dish as a cousin to guacamole—a chunky, sweet one.  Feel free to substitute liberally.  By all means add cilantro if you have it, or chopped spinach.  Tomato or peaches add to the fun.  Maybe something crunchy besides the radish, like diced jicama or daikon per chance?  Whatever you do, don’t forget the chips—or warm corn tortillas—for scooping.

(Serves 3)


  • One ripe avocado
  • 1 small ripe mango
  • 4 medium ripe strawberries, hulled and cut into small cubes
  • 1 small handful arugula, roughly chopped
  • 2 teaspoons chopped fresh mint
  • 1 small handful cilantro, roughly chopped (optional)
  • 1/4 cup minced red onion
  • 3 red radishes, finely diced
  • Salt and freshly ground pepper
  • Fresh lime juice


  1. Cut the avocado in half lengthwise—through the skin and flesh, down to, but not through the pit.  Separate one half from the other and remove the pit (carefully with a spoon, or by gently squeezing on the fruit and popping the pit out).  Score the flesh with a knife in several lengthwise cuts, down to, but not through, the skin, and then with crosswise cuts, into squares.  Scoop the flesh out of the skin with a large spoon. The flesh will separate into cubes.  Place into a bowl.
  2. Cut the mango in half—cutting along the flat vertically-oriented pit.  Repeat on the other side of the pit.  Score the fruit in the peel in a similar fashion to the avocado.  Scoop the fruit out with a large spoon, and place in the bowl with the avocado.
  3. Add strawberries, arugula, mint, cilantro (if using), onion and radish to the bowl.   Sprinkle with salt and pepper, and add a healthy squeeze of lime juice.  Very gently fold the ingredients together with a flat, rubber spatula, being careful not to mash the avocado.  Keep all of the cubes intact as much as possible.
  4. Serve with tortilla chips or warm tortillas.  Best eaten within an hour or so of mixing.
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