Add some extra flavour to your avocado on toast with this homemade tomato and chilli salsa, perfect for breakfast or a snack at any time of day. This recipe makes enough salsa for 4-6 thins. You can store any extra in the fridge to use later or the next day.
Yield:
Makes 4 pieces
Ingredients:
- 2 Warburtons Gluten Free Multiseed Sandwich Thins
- 4cm piece cucumber, finely diced
- 2 large ripe tomatoes, finely diced
- ½ green chilli, very finely chopped
- ½ clove garlic, very finely chopped
- ¼ red onion, finely chopped
- 2 tsp olive oil
- 1 lime or lemon, juiced
- pinch sea salt
- few sprigs fresh coriander, chopped
- 1 ripe avocado
- freshly ground black pepper
Method:
- First make the salsa. Combine the cucumber, tomato, chilli, garlic and red onion in a bowl. Drizzle over a little olive oil and squeeze in the juice of half the lime. Season with a small pinch of sea salt and stir in the chopped coriander. Set aside
- Halve and de-stone the avocado and peel off the skin. Slice into thin slivers and spread on a board or plate. Squeeze over the rest of the lime juice.
- Meanwhile toast the thins and arrange onto plates or a serving board. Arrange the sliced avocado onto the toast, season with black pepper and drizzle over a little more oil. Serve with a bowl of salsa on the side to spoon on top.