Go Back
–+ servings
Finished strawberry pico de gallo in a glass bowl in the WFLI Photo House kitchen

Strawberry Pico de Gallo Salsa for Full GAPS

A bright tomato-free, nightshade-free Full GAPS strawberry salsa with peeled cucumber, onion, radish, cilantro, fresh lime, and sea salt.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Condiment, Snack
Cuisine: American, Mexican
Calories: 23
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups fresh strawberries about 16 ounces per 10-serving batch, hulled and diced into small squares
  • 3/4 cucumber peeled, seeded, and diced into small squares
  • 3/4 large white onion diced into small squares
  • 1/2 cup radishes about 4 large radishes per 10-serving batch, diced into small squares
  • 1/2 cup fresh cilantro chopped small
  • 1/4 cup fresh lime juice from about 2 limes per 10-serving batch
  • 1/4 teaspoon natural sea salt
  • 1 clove fresh garlic minced (optional)

Equipment

  • Sharp chef's knife for clean berry and vegetable cuts
  • Large wooden cutting board stable and roomy
  • Small spoon for scraping the cucumber seed channel
  • Handheld citrus reamer for fresh lime juice
  • Medium glass or stainless-steel mixing bowl room for gentle folding
  • Broad serving spoon wood or stainless steel
  • Covered glass storage jar for leftovers

Method
 

  1. Rinse the strawberries, radishes, cilantro, cucumber, and limes, then dry them well. Hull the strawberries.
  2. Peel the cucumber, split it lengthwise, and scrape out the soft seed channel with a spoon. Peel the onion. If using the optional garlic, mince it finely.
  3. Dice the strawberries, cucumber, onion, and radishes into small, even squares. Chop the cilantro small. Keep every ingredient identifiable rather than mincing it into a paste.
    Fresh strawberries, peeled seeded cucumber, onion, four radishes, cilantro, two limes, sea salt, and garlic before chopping
  4. Put the diced strawberries, cucumber, onion, radishes, and cilantro into a medium glass or stainless-steel mixing bowl.
  5. Add the fresh lime juice, natural sea salt, and optional garlic. Fold gently from the bottom just until the colors are evenly distributed and the pieces look lightly glossy. Stop before the berries break down or juice pools deeply in the bowl.
    Diced strawberries, cucumber, onion, radish, cilantro, lime, and salt partly folded in a glass bowl
  6. Serve immediately between meals. Refrigerate leftovers in a covered glass jar for up to 2 days; fold gently before serving again.

Nutrition

Serving: 1servingCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gPolyunsaturated Fat: 0.1gSodium: 58mgPotassium: 116mgFiber: 1gSugar: 3gVitamin A: 50IUVitamin C: 30mgCalcium: 18mgIron: 0.3mg

Notes

Best the day it is made. Refrigerate leftovers in a covered glass jar for up to 2 days. For Full GAPS, serve this fruit-forward salsa between meals. Additive-free frozen strawberries may be thawed and drained when fresh berries are unavailable, though the texture will be softer.

Tried this recipe?

Let us know how it was!