Su051 avocado salsa 19031

Avocado Salsa

This avocado salsa – a cross between a sauce and a salad – not only complements the flavour of salmon, but it also looks so pretty against the pink of the fish.

A picture of Delia's Summer Collection

This recipe is from Delia's Summer Collection. Serves 4

Print this page

  • method
  • Ingredients


Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they're cool enough to handle. Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds.

Now chop the tomato flesh as finely as possible.

Next halve the avocado, remove the stone, cut each half into quarters and peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion.

Finally combine everything together in a bowl, adding seasoning, the lime juice, chopped coriander and a few drops of Tabasco. Cover with clingfilm and leave on one side for an hour before serving to allow the flavours to develop.

Serve this salsa with either grilled or baked salmon.

You are here

Trim content

Built by Lightflows Digital Agency