Mango and Avocado Salsa
From Margaret Johnson's
"Christmas", booklet available from newsagency.
Preparation: 8 minutes
1 ripe, firm avocado
1 ripe, firm mango
1 red onion, finely diced
1 red chilli, finely diced
zest and juice of 1 lime
2 tblspn pickled ginger, cut into fine threads
1 tspn garlic
2 tbsp olive oil
1/2 tspn salt
freshly ground pepper
1/2 cup coriander, coarsely chopped
Peel the mango, cut both cheeks from the seed. Cut into fine dice.
Cut the
avocado
in half and remove the stone. Using a spoon, scoop the flesh from the
skin and
also cut into fine dice. Combine the avocado and mango and rest of the
ingredients and allow to sit for an hour for the flavours to marry.
Serve with cold meats