Avocado filled with beetroot and shallot salsa recipe
Half an avocado served with a fresh beetroot salsa and a spoon or two of sour cream.
Ingredients
- 180 g beetroot, diced
- 6 cherry tomatoes, diced
- 1 shallot, very finely chopped
- 1 small bunch coriander, finely chopped
- 1 tbsp extra virgin olive oil
- 3 drops of chilli sauce (eg Tabasco), ajdust to taste
- 2 ripe avocados, cut in half lengthways, skin on, stone removed
- 4 tsp sour cream
- 2 handfuls tortilla chips
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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.
This recipe was devised for www.lovebeetroot.co.uk
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