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.
|1 ripe but firm avocado|
|2 large firm tomatoes|
|½ small red onion|
|2 tablespoons fresh lime juice|
|1 rounded tablespoon chopped fresh coriander|
|a few drops Tabasco sauce|
|salt and freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe comes from Delia’s Summer Collection
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.
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Surely one of the nation's most popular family supper dishes, chilli con carne is a spicy treat, especially if you make Delia's version, with lime, coriander and black beans.
Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The small, squat, green chillies are not too hot, so if you'd like a little more kick to this you can add a few drops o
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