EASY STRAWBERRY TOMATO SALSA RECIPE: SPRING VEGAN RECIPE SERIES 4
As we move into late spring and early summer, the days are getting longer and warmer and with that, my cravings for fresh, flavourful and healthy food completely completely take over! Thank goodness, there are so many fruits and vegetables in season right now, including strawberries, which I used in today’s vegan recipe! Not only are strawberries one of THE healthiest fruits on the planet, but DANG they also taste SO scrumptious!
Usually when we think of strawberries, we think of desserts, smoothies, and other foods and beverages with a sweeter flavour profile, but I wanted to combine them with some savoury elements thereby turning them into a dish fit for any outdoor dining situation or fun get together with friends. The result: this strawberry tomato salsa!
In fact, I believe that every garden party, BBQ and celebratory get togethers during this season NEEDS a salsa recipe like this one! Easy, quick, healthy, seasonal, delicious and the perfect accompaniment for pretty much any dish! I had it with a black bean stew and tortilla chips yesterday, but there’s nothing stopping you from making lettuce cups with these or adding them to your protein of choice, to bring some freshness to your dish. Unlike other dips and salsas, this one gets better, the longer you leave it to marinate, allowing the lime juice to really do its thing and balance out the onion!
I hope you enjoy this new Spring-inspired vegan recipe as much as we did, and if you make it and share it on social media, don’t forget to tag me @thelittleplantation!
EASY STRAWBERRY TOMATO SALSA RECIPE
Preparation time: 5 min
Serves: 4-8 as a side dish/starter
INGREDIENTS
400g strawberries, diced
400g cherry tomatoes, quartered
1/2 red onion, finely diced and briefly rinsed in water to take off the edge
a handful of coriander, roughly chopped
zest of one lime
juice of 1-2 limes
1 tbs tajin (available in most specialty stores and online)
salt and pepper to taste
INSTRUCTIONS
Combine everything in a medium sized bowl and stir. Taste and adjust flavouring to your liking.
Keep refrigerated until ready to serve. Keeps well for up to 2 days in the fridge.
Other serving suggestions: add a small diced cucumber, some diced jalapenos or diced avocado.
BTW I recorded a short video showing how I made this strawberry salsa. You can find the recipe video here!
Looking for more Spring recipes? Try THIS vegan butter with chives and black garlic recipe or THIS griddled asparagus vegan lunch bowl recipe.