Berry Salsa with Avocado and Lime

I make this salsa most often in the middle of a February week, when the fresh berries at the store look sad and the freezer is full of bags I forgot about. Frozen fruit is a good friend for this. Berries are typically frozen within hours of picking, so they hold much of their color and tartness, and they taste more like summer than you would expect from a bag. Thawing and draining them first keeps the salsa from turning watery, which is the one step I never skip.

The avocado is the part that makes it feel like a meal instead of a side. Avocado is mostly monounsaturated fat, which gives it that buttery texture against the sharp onion and bright lime. If you dice it last, just before you toss everything together, it will look fresher on the plate. Cilantro is a love-it-or-hate-it herb for a lot of people. If yours tastes soapy to you, use a little less, or add a few torn mint leaves for a softer green note.

A small tip from years of making salsa: taste it after the lime and salt go in, then adjust. Berries vary a lot in sweetness, so the lime is what balances them. A squeeze more often does more than another pinch of salt. If you have time, let it sit in the fridge for half an hour, as the recipe suggests. The onion mellows and the flavors settle in.

Leftovers keep in a covered container for a day or so, though the avocado will darken a little. Stir it before serving, and you will still have a nice bowl of something bright. I have also spooned leftovers over a plain grilled fish fillet, which was a happy surprise.

This salsa is a natural partner for a warm plate of Skillet Turkey Tacos with Avocado, where the cool fruit cuts through the savory meat. It also works well alongside a scoop of Zesty Lime Rice and Bean Bowl if you want something you can eat with a spoon on a weeknight. Serve it with sturdy tortilla chips, or just eat it straight from the bowl while you cook. I won't judge.