The pleasing sweetness of strawberries couples well with a little heat.
Trim, hull, and dice the strawberries into small pieces. Place into a bowl.
Add both the lime zest and lime juice to the bowl with strawberries.
Trim the jalapeño pepper, remove the seeds and pith for less heat and mince into very small pieces. Leave some or all of the seeds if you desire more heat.
Trim and chop the scallions and cilantro.
Add everything to the strawberry and lime mixture. Add a pinch of salt and pepper, to taste. Stir all of the ingredients.
Refrigerate until you are ready to serve the salad. Although you can serve this strawberry salsa right away, it is best to refrigerate it for at least an hour so the flavors meld.
When it comes to the jalapeño, use a smaller one for less heat or leave some of the seeds in for more heat.