In avocado season they pile our fruit bowl high – we are such lovers of them. Honestly we can eat them straight out of their shell. In Summer we make cold avocado soups, all year round we mash and spread them, and they pile into our seasonal salads.
Our snack today is a guacamole type mix with a spicy tomato salsa on the side, and some thick sour cream. We have some great bread from the local baker, and we crisped it in an oven that was still hot from roasting brussels sprouts! It is better than fresh bread for this mix, but you can also toast or grill the bread, or use crackers or corn chips. Whatever floats your boat.
Avocado with Sour Cream and a Tomato-Chilli Salsa
1 loaf good quality bread, unsliced
heavy sour cream
micro greens for garnish (if desired)
1 ripe but not overripe avocado, chopped but not mashed
3 spring onions (scallions), finely chopped
1 – 2 tspn coriander leaves, chopped
juice 0.5 – 1 lemon
sea salt and white pepper
2 ripe tomatoes, diced into small cubes
1 small white onion, finely chopped
1 tspn extra virgin olive oil
0.5 – 1 tspn white wine vinegar (add less if the tomatoes are tart)
1 green chilli, finely chopped (or to taste)
sea salt and black pepper
Combine the ingredients for the avocado mix. Set aside. This can be made ahead and kept covered in the fridge.
Combine the tomatoes with the onion, chilli, vinegar and oil. Season to taste.
Slice the bread in medium thick slices and toast directly on the rack of a 200C oven for up to 5 mins. You want the bread to be crisp but not coloured.
Serve the avocado and salsa with sour cream and the crisped bread. Garnish with chopped herbs or micro greens.