Ingredients
2 ripe avocadoes
4 red ripe Roma tomatoes, chopped (Lora says: You can substitute, but make sure they are
quality tomatoes. It makes a difference!)
1 small purple onion
1 small red chili pepper or 1 green jalapeƱo
1 bunch cilantro or fresh coriander
4 oz or 85g feta cheese
1/4 cup or 60ml olive oil
1 tablespoon red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt (I used Maldon flakes.)
Method
Mix your salt, cumin, vinegar and olive oil to make a
dressing in the bottom of a mixing bowl.
Cut the avocados into halves. Remove the seeds and, using the tip of your
knife, cut just down to the peel, going first one direction and then
perpendicular.
Scoop the avocado out
into the bowl and toss lightly with the dressing.
Core and chop the tomatoes.
Share a little with your helper, if he has been a good boy.
He adores tomatoes! |
Mince your pepper, removing the seeds if you would prefer your
salsa to be less spicy.
Peel and dice the onion.
Trim the tough stalks off of your bunch of cilantro. Chop the leaves roughly.
Crumble your feta cheese, if purchased whole.
Add the tomatoes, pepper, onion, cilantro and crumbled feta
to the avocado bowl. Mix everything
gently.
Chill, covered, in the refrigerator, until ready to
serve. If you can leave it for half an
hour or more, that would be good since it allows the flavors time to merge.
Serve with warm toasted pita wedges or
tortilla chips.
Enjoy!