Liberté, égalité, fraternité, Veganité.

twig boy cooks – avocado salsa

twig boy cooks – avocado salsa

A wonderfully classic and simple side dish for you here. This salsa goes amazingly well with pretty much everything but particularly pings when combined with anything using twig boys fiery cajun spice rub.

It’s rather versatile so you can add other vegetables if you like (think bell peppers etc) and goes quite cosmically on toast. Plus, it has avocados in, so that’s good for all the millennials out there yeah? Anyway, whether you choose to have it with chilli, on toast or with a massive bag of nachos it’s well worth the (minimal) effort. Enjoy.

Ingredients. Serves 2. Prep time – 15 minutes. Resting time – 1 – 3 hours.
1 red onion
1 large tomato
1 large avocado
1 lime
1 garlic clove
½ tsp cumin powder
½ tsp coriander powder
½ tsp cayenne pepper – optional
Salt to taste

Your 5 salsa partners


ONE. Select your finest ingredients, a sharp knife and a large chopping board. This can get messy.

 TWO. Mince (crush) the garlic and using a hand juicer, juice the lime. You’re better off doing this first as you’re racing against time as soon as you cut into the avocado. An air distorted avocado is a sin. Add the garlic to a large mixing bowl. Keep the lime juice to one side.

THREE. Finely dice the red onion and cut the tomato into fairly chunky chunks. You can do smaller chunks if you like but it’s not as good and a lot more fiddly and messy when it comes to the tomato. Once you have settled on the right size of ‘chunk’ add them to the bowl with the garlic. This is also the time to add any extra vegetables.

FOUR. Cut your avocado in halfway lengthways using the stone as a guide. Separate the two halves and pop the stone out using a spoon. Use the same spoon to scoop out the luscious green flesh of the fruit. Slice it vertically and then horizontally to get some quite epic avocado pieces. Quickly, but stylishly, add these to the mixing bowl and then add your seasoning and lime juice. Give it all a massive big stir.

FIVE. Cover the salsa with cling film/plastic wrap and push the wrap down so it is touching the salsa (I’m not sure why it just makes it better) then leave to stand for as long as you want really. It will be fine on the kitchen side for 2 hours, any more than that and I’d 100% refrigerate it.

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