Avocado salsa
Photography by Photography by Becky Nunes.
INGREDIENTS
1 firm but ripe avocado
2 large ripe tomatoes
3 spring onions
juice of 1 lime
2 tablespoons olive oil
1⁄4 cup mint leaves, finely shredded
METHOD
Dice the avocado and the tomatoes and place in a bowl. Finely slice the spring onions and add to the bowl along with the lime juice, olive oil and the mint leaves. Season well and set aside.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!