Salsa salad

Herald on Sunday 30/10/2012

Grant Allen

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Serves 4

A fresh salsa makes a simple accompaniment to grilled meats and vegetables. You can also use it to top salad leaves and you have your salad components and dressing in one go.

Ingredients

2	Avocados
3	Tomatoes, medium
1	Red onion, medium
1	Red chilli
1 to taste	Fresh basil, or parsley or coriander leaves
3 tbsp	Olives, or avocado oil
2 tbsp	Lemon juice
1 to serve	lettuce leaves, crisp

Directions

Skin and dice the avocado and cover with the lemon juice in a bowl.
Remove the seeds and pulp from the tomatoes but leave the skin on. Dice and add to the avocado.
Finely dice the red onion and add to the bowl.
Slice as much red chilli as you favour, remove the seeds for a less fiery result.
Rip the fresh herb leaves into the mix.
Season well with salt and pepper.
Mix in the olive oil through and serve in a jar or dish.
Make a bed of crisp lettuce. Cos or iceberg stand up longer in the outdoors than the softer varieties.
Allow your guests to pile the salsa onto their salad leaves.

Hint: You want the avocado to be soft, but over-ripe fruit will turn to mush in the mix and go a nasty brown.