Chop six large strawberries and slice half of a Pinkerton avocado into small, even-ish chunks. Add the juice of one small lime, dried oregano, fresh cilantro, apple cider vinegar, salt and pepper. Mix it up, chill, and serve however you'd like. I served mine over balsamic-glazed pork chops with some cheesy cous cous and burnt Brussels sprouts. The salsa works over tofu as well.
If you wanted to spice it up a bit you could chop some peppers or add a little infused vinegar or chili oil.
