The other day I glimpsed some sun outside and that little ray set me off dreaming about summer and pub gardens and fresh air and long days. I wasn’t dreaming about barbecues, because I happen to live with someone who finds ways to have BBQs in any situation, going as far to install a mini coal grill on our Juliette balcony.
Is there a perfect summer side dish? Potato salad, coleslaw and corn come to mind but this salsa is my personal favourite. It’s a cross between a guacamole, salsa and a salad. It’s herby, zingy, creamy and a real crowd pleaser.
The only thing which will ruin this is an unripe avocado. Either prepare in advance and buy an avocado a few days before to ripen at home or pay above the odds for a ripe one on your way home from work.
This goes wonderfully with breakfast eggs, tacos, fajitas or on its own in a big bowl with a spoon because I’m not your parent and I’m not going to stop you from eating two avocados to yourself.
Serves 4 realistically but I make this for two…
2 ripe avocados, diced
2 ripe tomatoes or 6 cherry tomatoes, diced
½ red onion, finely diced
1 small clove garlic, minced
½ jalepeno, finely diced
1 bunch coriander, chopped (stalks and all)
Juice of 1 lime
- Oh boy, this is so easy. Dice all the ingredients and mix together with plenty of salt and pepper. Serve relatively quickly to stop the avocados from turning brown.