Lime zest infused beetroot and shallot salsa filled avocado

Lime zest infused beetroot and shallot salsa filled avocado
Avocado-filled-with-lime-beetroot-&-shallot-salsa,-topped-with-a-little-sour-cream,-served-with-tortilla-chips[1].jpg

Method

  1. Make the salsa by mixing together the beetroot, tomato, shallot and coriander. Add the olive oil, and season to taste with chilli sauce, salt and pepper.
  2. Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each, and add a spoon of sour cream on top. Add any spare salsa to a small dish and hand around separately.
  3. Serve with tortilla chips and eat immediately.

www.lovebeetrrot.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

If you can't get your hands on lime zest beetroot then vacpac beetroot will work perfectly in this dish

Ingredients

2 ripe avocados, cut in half lengthways, skin on, stone removed
180g lime zest beetroot, diced
6 cherry tomatoes, diced
1 shallot, very finely chopped
1 small bunch of coriander, finely chopped
1 tbsp extra virgin olive oil
A few drops of chilli sauce (e.g Tabasco), optional, to taste
4 tsp sour cream
Salt & freshly ground black pepper
A couple of handfuls tortilla chips, to serve

Notes

Time: 10 mins
Serves: 2
Nutrition: n/a