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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