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Avocado salsa salad

Recipe from: 30 July 2013
vegetarian recipes

Ingredients 13
Servings 2
Time 00:10


  • 1/2
    cucumber - deseeded and diced
  • 150
    cherry tomatoes - halved/quartered
  • 1
    large or 2 small avocados - diced
  • 1/2
    red onion - diced
  • 80
    sugar snaps - diced
  • 30
    coriander - chopped
  • Dressing:
  • 120
    rice vinegar
  • 2
  • 1/2
    red chilli flakes (if you like it spicy you can always add more)
  • 1
    garlic clove - thinly sliced
  • 2
    sesame oil
  • 4
    olive oil


Pop the onion, tomatoes, cucumber and sugar snaps into a bowl and give them a good mix.

For the dressing:

Pour all of the dressing ingredients into a bowl and stir until emulsified.


Add half of the dressing, coriander and avocado and toss together, taste and add a little more dressing if you like.

Serve it with simple grilled hake:

Season hake fillets with salt and pepper and dust with a little flour.

Fry in a little olive oil in a non-stick pan on med-high heat for 4-5 minutes a side, squeeze over a little lemon juice and remember to only turn them once – hake is delicate and the fish tends to break apart easily.

To check if they’re cooked through, simply push the flesh in the middle of the fillet and it should begin to flake away slightly if it’s done.

Recipe reprinted with permission of Undomestikated. To see more recipes, click here.

Read more on: fish  |  avocados  |  salads  |  recipes

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