Into the kitchen, ready, set, go: Avocado with tomato salsa
In collaboration with our partner FoodBoom, we shall now be giving you a recipe of the month every four to five weeks. Today’s recipe is ideal for those lovely late summer evenings, when you can still sit outside and enjoy the sunset. That’s just when you need a quick, fresh, light and delicious recipe with a hint of chilli – sounds like a chilled out plan, doesn’t it?
Avocado with tomato salsa
Ingredients for 4 people:
½ red and ½ green pepper
400 g cherry tomatoes
2 garlic cloves
1 green chilli
½ bunch of coriander
1 organic lime
2 tbs olive oil
Utensils:Grill pan, knife, board, bowl
- 1. Cut the avocados in half, remove the stone, use a spoon to release the flesh from the skin and cut it into quarters lengthways. Then grill in the grill pan for about 1 minute without any fat. Wash the peppers, deseed and dice. Peel the cucumber, cut in half lengthways and dice the flesh.
- 2. Wash the tomatoes and cut them into quarters. Peel the shallots and finely chop them. Wash the chilli and cut it into thin slices. Wash the coriander, shake it dry and chop the leaves coarsely. Wash the lime, cut it in half and squeeze out the juice. Peel the garlic and slice finely.
- 3. Combine all the ingredients except for the avocado. Season with lime juice, oil, salt and pepper. Serve the sliced avocado and salsa on plates.
Prep time: approx. 15 minutes
Tip: This is a great accompaniment for roast chicken breast with honey and mustard.
We hope you enjoy trying out our recipe. Bon appétit!