Avocado Salsa

Name: Avocado Salsa
Yield: Makes about 600 g (1 lb 5 oz/3¾ cups)
Ingredients: 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 10 drops Tabasco sauce, to taste; 1 avocado, ripe but not mushy; 1 vine-ripened tomato, peeled, deseeded and finely diced (page 66); ½ red onion, finely diced; juice of 1 lemon; 2 tablespoons finely shredded flat-leaf (Italian) parsley; sea salt and freshly ground pepper; sea salt and freshly ground pepper; 2 spring onions (scallions), cut into rings; 2 spring onions (scallions), cut into rings; 1 red capsicum (pepper), cut in half, core removed and finely diced; 1 red capsicum (pepper), cut in half, core removed and finely diced

Preparation info

Makes about
600 g

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This is delicious on barbecued fish or shellfish and works well with poultry. Again, I have added Tabasco sauce but it doesn’t have to be hot. This is like a finely diced guacamole. It looks pretty and tastes great.

Ingredients

1 avocado, ripe but not mushy
½ red onion, finely diced
1 vine-ripened tomato, peeled, deseeded and fi

Sauce
Gluten-free
Vegan

Method

Cut the avocado in half and remove the stone by wedging your knife in and wriggling it free. Take a large spoon and scoop the avocado out of its skin, cut it into fine dice and put in a stainless steel bowl. Add the onion, tomato, spring onion and capsicum and mix. Add the parsley, lemon juice, some sea salt, freshly ground pepper and the extra virgin olive oil and stir togethe