Serve this zesty dish as a refreshingly light starter for guests or have as a lively lunch for two.

Serves: 4 as a starter, or 2 as a light lunch

Preparation time: 10 minutes

What You’ll Need:

• 2 ripe avocados, cut in half lengthways, skin on, stone removed
• 180g lime zest beetroot, diced
• 6 cherry tomatoes, diced
• 1 shallot, very finely chopped
• 1 small bunch of coriander, finely chopped
• 1 tbsp extra virgin olive oil
• A few drops of chilli sauce (e.g Tabasco), optional, to taste
• 4 tsp sour cream
• Salt & freshly ground black pepper
• A couple of handfuls tortilla chips, to serve

What To Do: 

• Make the salsa by mixing together the beetroot, tomato, shallot and coriander. Add the olive oil, and season to taste with chilli sauce, salt and pepper.
• Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each, and add a spoon of sour cream on top. Add any spare salsa to a small dish and hand around separately. Serve with tortilla chips and eat immediately.

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