Remove the stem and tip from the strawberries and chop. Mince the jalapeno, onion and garlic and toss them, along with the strawberries, into a large bowl.
Cube the avocado and chop the cilantro. Add the avocado, cilantro, lime juice, salt and cumin to the bowl and gently toss. Taste and season with more salt if needed. Serve with tortilla chips. We also think this would be good on fish, stuffed in tacos or on a burger. Store leftover salsa in a sealed container in the fridge for up to 2 days.
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