• Francesca Melman

Tomato, Spring Onion, Chilli, Coriander & Lime Salsa / Salad


I love it as a salsa on a piece of bruschetta drizzled with extra virgin olive oil or else spooned over some fish or grilled chicken or steak, piled into burger or burrito, with a tacos or empanadas or maybe a kebab – it livens up so many dishes. Add avocado and turn it into a salad.


Tomato, Spring Onion, Chilli, Coriander & Lime Salsa / Salad (Pico de Gallo)

6 ripe tomatoes

2 spring onions (or a little finely chopped red onion)

1 lime

Small bunch of coriander

1 small fresh red chilli

Sea salt

A glug of extra virgin olive oil

2 ripe avocado (for the salad only)

Cut your tomatoes into 8th and chuck them in a bowl. Finely shred the spring onions and add them. Squeeze the juice from the lime and add to the tomatoes with a good pinch of salt and a glug of olive oil. Roughly chop the coriander and add that two. Stir well and check seasoning.

If you are adding avocado then peel them and chop into large chunks. Squeeze over the last of the limes to stop the avocado discolouring and then stir through well with the tomatoes.


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