Homemade avocado salsa puts the life into pitta breads and wraps as a replacement for mayonnaise or salad cream. You could also use it to dollop onto your salad instead of a dressing. Delicious used to accompany chicken or fish or as an accompaniement to your BBQ meals. Use it as a dip for mangetout or baby corns as a snack. You can alter the heat by adding more or less tobasco or by the addition of some chopped chilli.
Avocado Salsa
Ingredients
- 1 ripe but firm avocado
- 2 large firm tomatoes
- ½ small red onion
- 1 rounded tbsp fresh coriander, chopped
- 2 tbsp fresh lime juice
- A few drops of tabasco sauce
- Salt and freshly ground black pepper
Steps
- Step 1
To skin the tomatoes, put them in a bowl and cover them with boiling water. Leave for 1 minute, then transfer them to a bowl of cold water. Leave for another minute, then slip the skins off
- Step 2
Cut each tomato in half and, holding each half over a saucer (cut side down), squeeze gently to extract the seeds. Chop the tomato flesh as finely as possible
- Step 3
Next, halve the avocado, remove the stone, cut each half into quarters and peel off the skin
- Step 4
Chop the avocado into minutely small dice, and do the same with the onion
- Step 5
Finally, combine everything together in a bowl, adding the seasoning, lime juice, coriander and tabasco
- Step 6
Cover with clingfilm and leave on one side for an hour before serving to allow the flavours to develop
- Step 7
Serve this salsa with either grilled or baked salmon
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By The Healthy Employee
- Servings: 4
- Meals or Courses: BrunchSidesSnacks
- Dish Type: DipsSpicy
- Special Diet: Dairy FreeGluten freeVeganVegetarian
- Seasons and Occasions: Summer
- Difficulty Level:
- Ratings:
- Created: August 16, 2011
