Avocado-Tomato Salsa

Avocado-Tomato Salsa

If you've ordered the corn and halloumi fritters (good choice!) or you are the sort of crazy cat who is going to make your own, this is a handy and super-easy recipe to go with them. It counterpoints the sweet corn and salty halloumi with creamy avocado and the pleasant acidity of tomatoes. I would make it - or something similar - at least once a week. Change it up with cucumber instead of avocado and you have a fresh chutney to go with curries, add prawns or crab and suddenly you have a fabulous entree. If I'm not serving it with the corn fritters, I'll also often barbecue an ear of corn and shuck it into the salsa which makes a great addition to burritos and tacos. You can also add some finely chopped red or green chilli. The possibilities are endless!


2 ripe Hass avocados
1 punnet grape tomatoes
3 spring onions, ends and outside layers removed, finely sliced
1/2 clove of garlic, minced
1/2 bunch of coriander (substitute basil , mint or dill if you'd prefer), leaves plucked and roughly chopped
Juice of 1-2 limes
Sea salt


Cut the avocados in half, knock out the stone and scoop out the flesh from each half neatly, using a large spoon.  Dice the avocados into a 1 cm dice.

Cut the grape tomatoes into quarters.

In a small bowl, mix the diced avocado, tomatoes, spring onions, garlic, coriander and the juice of one or two limes (depending on how juicy the limes are and how tart you like your salsa). Season generously with flakes of sea salt and serve with corn fritters, barbecued chicken, pan-fried fish or tacos.

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