We have a plentiful supply of strawberries at the moment & this little salsa is so yummy I had to share.
A simple & satisfying summer time meal. We've been eating it on crackers with cream cheese or in salads, also as a side dish, light lunch or to take to a BBQ. Have it on its own or with a crusty loaf of bread.
AVOCADO FILLED WITH STRAWBERRY SALSA
Serves 4 – 6
Gather your ingredients.
Take a small bowl & add:
½ red onion, finely diced
2 T balsamic reduction or 2 T balsamic vinegar (you may like to add ½ tsp of unrefined sugar to the mix)
½ tsp Himalayan salt
a few cracks of black pepper
Mix together & leave to marinate for 10 minutes. Then add:
8-10 strawberries, finely diced
1 sprig fresh mint, finely chopped
2 sprigs of basil, finely chopped
Mix together. Halve your avocados, remove the pip & skin carefully. Slice a little flat side on the outside curve so the avo is stable on the plate. Then fill the pip holes with your salsa & top with:
80 g macadamia nuts, finely chopped.
Serve on a bed of rocket, baby spinach or salad greens from your garden & garnish with edible flowers if you have them or the smaller basil leaves.