Chunky tomato & avocado salsa
- Good Food team
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Serves 15
Easy
Prep: 25 mins
No cook
A star rating of 4 out of 5.2 ratingsRate
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This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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 pepper
chopped
For the salsa
-
6 avocados
stoned and chopped into chunks
-
2 cucumber
deseeded and chopped into chunks
-
1.5 kg/ 3lb 5oz cherry tomato
halved
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Nutrition: per serving
-
kcal234
-
fat22g
-
saturates4g
-
carbs7g
-
sugars6g
-
fibre3g
-
protein2g
-
salt0.1g
low
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Method
-
step 1
To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.
Recipe from Good Food magazine, January 2012
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A star rating of 4 out of 5.2 ratings
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