If you are sensitive to nightshades and lectins and think you can’t have a vibrant and delicious salsa anymore, fear not. This strawberry salsa is even more vibrant and delicious than a tomato salsa.
No nightshades? No problem. Strawberry salsa is even better.
I started to use berries – strawberries and raspberries – in savory dishes when I realized I want my food to have a touch of red, in the absence of tomatoes. Colors are important to me when I make a meal, and I think there reasons for that, beyond aesthetics.
Strawberries and raspberries have a similar taste profile as tomatoes and even similar texture. They add that perfect balance of sweetness and acidity that we usually need in a salsa. The rest of the ingredients are fresh cilantro, red onion, lime, salt and pepper, and extra virgin olive oil. You can add a touch of cayenne or sriracha if you feel you want something spicy, but I prefer to add sriracha separately and let the strawberries shine.