I first made this salad when there wasn't a lot of food in the fridge except these ingredients. What's left at the bottom of the fridge often acts as great inspiration for new recipes, and this is a good case in point!
This refreshing, yet spicy salad, has all the elements of a guacamole, but is so different, as it retains the textures and flavours of the individual components.
It's also really quick and simple to make, and is perfect with Mexican tacos, enchiladas or fajitas. We also like to serve it with griddled, roasted or BBQed meat, fish or haloumi.
Serves 3-4 as a side
1 ripe large avocado (or 2 small)
Handful of mixed tomatoes
1 shallot
½ green chilli (or to taste)
Extra virgin olive oil
½ - 1 lime
Handful of fresh coriander
- Halve the lime.
- Peel and destone the avocado.
- Cut the avocado into slices or chunks and spread across the plate.
- Slice the tomatoes and place on top of the avocado.
- Peel, half and thinly slice the shallot, then scatter it over the top.
- Deseed the chilli and slice thinly. Scatter over the salad.
- Drizzle over the oil, then squeeze over the lime.
- Season (as required) then top with chopped coriander leaves.
