Avocado salsa

Avocados are superb salsa ingredients. Their creamy green character and smooth texture is enhanced with colour and taste when combined with stronger flavours. This is brilliant on freshly pan-fried, grilled or barbecued fish. You could expand it by marinating some fresh fish in lemon juice for a couple of hours, drain off the lemon, mix the fish through this salsa and present it on a bed of crispy lettuce, such as iceberg or cos, torn into bite sized pieces.

Ingredients

2	Mangoes, diced
2	Red peppers, roasted, peeled and diced
2	Tomatoes, diced
2	Avocados, diced
1	Red chilli, deseeded and finely chopped
¼	Preserved lemons, finely sliced
¼ cup	Fresh mint
¼ cup	Fresh coriander, leaves
1 splash	Avocado oil
1 splash	Fresh lime juice, or use lemon juice
1 splash	Fish sauce
¼ cup	Red onions, sliced thinly or finely chopped

Directions

1. Finely chop the fresh mint and coriander.
2. Mix the mango, red pepper, onion, tomato, preserved lemon and chilli together. Stir in the herbs and dress with a splash of avocado oil, lime or lemon juice and fish sauce to bind together.
3. Salsa should be served fresh but letting this sit for half an hour will allow the flavours to marry.