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.

Makes 4 pieces

  • 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
  1. 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
  2. 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.
  3. 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.