This vegan Strawberry Pineapple Salsa recipe is easy and filled with fresh flavors perfect for summer! Serve as an appetizer with chips or on top of tacos, grilled chicken, fish or nachos!
Remove stem and skin from pineapple and chop the inner meat into tidbit sized pieces. Remove stems from strawberries and chop into small chunks. Chop the tomatoes into the same size chunks as the strawberries.
Remove the ribs and seeds from the jalapeno and finely dice. You can add more or less depending on your spice preference. Finely dice the red onion. Roughly chop the fresh cilantro.
Add all produce to a large bowl and sprinkle with lime juice and sea salt. Gently stir to combine and enjoy!