Strawberry “Pico de Gallo” Salsa (AIP, Nightshade-free)

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Strawberry “Pico de Gallo” Salsa is an unbelievably wonderful condiment that’s tomato-free!, nightshade-free and great for wellness diets that seek to reduce inflammation. Yet this favorite Mexican topping is incredibly gourmet and special.

Perfect for Paleo, AIP, Whole30, VAD, GAPS and Keto diets, this savory treat is lovely each spring and summer when strawberries are fresh, but amazingly, can even be made in the fall and winter months with good frozen strawberries.

If you follow a Keto or VAD diet, see the text below for small changes you’ll make to the recipe so it’s compliant for your needs.

Ingredients in Strawberry “Pico de Gallo” Salsa

• strawberries
• cucumber
• onion
• radishes
• cilantro
• fresh limes, juiced
• sea salt

Variations

• For Paleo, AIP and Whole30, you may also you jicama if you like. It’s sweet and crunchy, and could be subbed in for the radish or cucumber.
• If you can’t eat strawberries, sub diced watermelon in its place.

Special dietary changes to the recipe

If you’re Keto or VAD, make a few changes to the recipe so it’s compliant with your diet:

• Keto: Use 1-1/2 cups strawberries (instead of 3 cups). Reduce the white onion to 1/4 of an onion. Sub the omitted strawberries and onions with 2 cups additional diced cucumber and/or radishes. This change has 3g net carbs per serving.
• VAD: Omit the white onion, radish and cilantro. Increase the lime juice, cucumber and sea salt, to taste.

How to make Strawberry Pico de Gallo Salsa

1. Most of the ingredients get diced into small squares. (See photo just below and process photos in the recipe Instructions.)
2. Combine all of the ingredients in a medium size mixing bowl.
3. Serve!

How to serve Strawberry Salsa

Serve nightshade-free salsa the same way you would a tomato salsa. It’s good in all the same places and ways:

• on tacos
• with burritos
• on salads or bowls
• with chips
• in wraps
• as a condiment to brighten up or add a splash of flavor/texture to any complimentary meat meal: with chicken, fresh fish or shellfish, with steak or pork
• in homemade ceviche with added avocado
• by the spoonful on its own

Print Recipe

4.88 from 16 votes

Strawberry "Pico de Gallo" Salsa (AIP, nightshade-free)

Strawberry "Pico de Gallo" Salsa is an unbelievably wonderful condiment that's tomato-free!, nightshade-free and great for wellness diets that seek to reduce inflammation. Yet this favorite Mexican topping is incredibly gourmet and special.

Perfect for Paleo, AIP, Whole30, VAD, GAPS and Keto diets, this savory treat is lovely each spring and summer when strawberries are fresh, but amazingly, can even be made in the fall and winter months with good frozen strawberries.

Prep Time25 minutes mins

Total Time25 minutes mins

Course: condiment, Side Dish

Cuisine: American, Mexican

Keyword: aip, keto, nightshade-free, paleo, pico de gallo, salsa, strawberry, whole30

Servings: 10 servings

Calories: 17kcal

Author: Megan

Cost: $7

Equipment

• knife
• cutting board
• mixing bowl

Ingredients

• 3 cups strawberries fresh, diced into small squares, 16 ounces (For Keto, use only 1½ cups; sub the rest with more cucumber and radish.)
• ¾ cucumber peeled and de-seeded, diced into small squares
• ¾ large onion diced into small squares (For Keto: use only ¼ onion.)
• ½ cup radishes diced into small squares, about 4 large radishes
• ½ cup cilantro fresh, chopped small
• 2 limes juiced: about ¼ cup fresh lime juice
• ¼ teaspoon sea salt
• 1 clove garlic optional

Instructions

• Dice and prepare all of the ingredients, as described in the Notes for each ingredient.
  
• Combine all of the ingredients in a medium size mixing bowl.
  
• Serve.

Notes

The following nutritional data is for the Keto version of this recipe.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 57.5mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 19mg | Calcium: 14mg | Iron: 1mg

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Leftovers and how to store

Strawberry Salsa keeps fine in the fridge for a couple of days, but it’s definitely best fresh, the day you make it.

I store mine in a mason jar. This recipe makes about 4 cups of salsa.

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