Avocado salsa with paprika cracker cups

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Serves for 6

Ingredients:

·         4 medium fresh tomatoes

·         ½ medium green pepper

·         ½ medium yellow pepper

·         ½ medium orange pepper

·         2 medium ready to eat avocados

·         2 limes to serve with

·         1 red onion

·         1 garlic clove

·         Olive oil

·         1 whole lime zest

·         Salt

·         Big hand full of fresh coriander

·         6 paprika cracker cups (see previous post)

 

Method:

Wash and cut the tomatoes, sweet peppers in the same size. Thinly slice the onion in a way to obtain half circles.

Halve the avocado, remove the stone, score and bathe in lime juice. Chop the coriander.

In a big bowl, combine, the tomatoes, peppers, red onion, crush the garlic on top, add the lime zest, coriander & salt toss.

Serve the avocado in the cracker cups with the salsa on the side. Drizzle with oil and leave the guest to squeeze the lime on their own plate…

Enjoy!

Don’t forget to let me know what you think! x

Beetroot and avocado wrap

Serving suggestion with red currants

4 ingredients:

·         The Wraps
·         Beetroot spread
·         Avocado
·         Mix leaves salad

 The only prep needed is peeling and cutting the avocado length ways and about 2cm width.

Ingredients

Beet spread - Has chilli in it

To make the beet spread see the recipe on one of the previous posts here

This is there just because I like it!

Excellent for lazy afternoon snacks, just using left overs... the beet spread is really hot as in chilli hot and the current overly acidic... The Avocado here almost play the roll of a plain natural yogurt as a calming agent on my assaulted tastes buds.

Lovely!

Red Camargue rice salad

To make this beautiful colourful salad, all you need is red Camargue rice cooked salted water and rinsed (rinsing after cooking removes the starch).

Fresh broccoli florets (better picked by hand).

1 peeled carrot, cut in a very fine julienne way.

½  a red sweet pepper, chopped.

1 chopped tomato.

A hand full of Roasted peanut, crushed.

Once all it chopped sliced and crushed, mix them all in a bowl with a drop of mustard oil. If you want a bigger kick to this salad, add a finely chopped chilli pepper.

Serve as it is or with a slice of lemon for some sourness.

This is great for a work summer lunch.

Hope you’ll enjoy it. Let me know what you have added or changed.

A bientot!