Return to listing

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.

 
 

This recipe comes from Delia’s Summer Collection

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School
 
 

Related recipes


Black Bean Chilli with Avocado Salsa Serves 4-6

Black Bean Chilli with Avocado Salsa

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.

 
 
Mexican Tomato Salsa Serves 4

Mexican Tomato Salsa

Here the chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Quiche
09 Feb 2016 20:01
Coffee Break New Forum
08 Feb 2016 16:44
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Shortcrust pastry.
07 Feb 2016 11:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
 
NetObserver
CMS solutions by REDtechnology.com