Chunky tomato & avocado salsa

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  19 May 2013

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Ingredients

FOR THE DRESSING

• 150ml/ ¼ pint extra-virgin olive oil
• juice 5 limes (100ml/3½fl oz)
• small bunch coriander , roughly chopped
• 2 tbsp honey
• 1 garlic clove , crushed
• 2 tbsp pickled jalapeño peppers , chopped

FOR THE SALSA

• 6 avocados , stoned and chopped into chunks
• 2 cucumbers , deseeded and chopped into chunks
• 1.5 kg/ 3lb 5oz cherry tomato , halved

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Difficulty and servings

Serves 15

Preparation and cooking times

Prep 25 mins

Vegetarian, Vegan

Ingredients

FOR THE DRESSING

• 150ml/ ¼ pint extra-virgin olive oil
• juice 5 limes (100ml/3½fl oz)
• small bunch coriander , roughly chopped
• 2 tbsp honey
• 1 garlic clove , crushed
• 2 tbsp pickled jalapeño peppers , chopped

FOR THE SALSA

• 6 avocados , stoned and chopped into chunks
• 2 cucumbers , deseeded and chopped into chunks
• 1.5 kg/ 3lb 5oz cherry tomato , halved

PER SERVING

234 kcalories, protein 2g, carbohydrate 7g, fat 22 g, saturated fat 4g, fibre 3g, sugar 6g, salt 0.1 g

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