In a bowl, whisk together balsamic or raspberry vinegar, olive oil, honey, minced garlic, minced red onion, and minced fresh jalapeno peppers.

Season the mixture to taste with salt and freshly ground black pepper.

Combine the strawberries with the vinegar mixture and adjust seasoning if needed.

Peel, halve, and pit the avocadoes.

Spoon some strawberry salsa into each avocado half.

Serve on washed Boston or Bibb lettuce leaves.

Garnish with chopped roasted cashews or peanuts.