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Ingredients
- 2 large, ripe avocados
- 4 large tomatoes
- 4 limes, preferably organic
- 1 bunch fresh coriander
- 1 green chilli
- 1 red chilli
- 1 bunch spring onions
Directions
- Boil a kettle. Put the tomatoes into a bowl, pour boiling water over them and set aside.
- Halve the avocados and remove the stones. Dice the flesh roughly into small pieces.
- Wash the coriander and chop it. Wash the chillies, deseed and finely chop them. Wash and finely chop the white part of the spring onions.
- By now the skin should come off the tomatoes easily. Drain them, peel and cut into quarters. Then halve each quarter, remove the seeds and dice.
- Grate the zest from 2 of the limes and squeeze the juice from all 4.
- Mix the ingredients together in as bowl. Cover and chill until needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 79 | |
| Calories from Fat 40 | 51% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 416mg | 12% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.65g | 2% |
| Protein 2.37g | 4% |
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