This is sooooo good. I adapted it from a Nick Nairn recipe. With the waist feeling a bit puffy from lack of self control around Christmas cake, mince pies and brandy butter – I decided it was time to get clean again. My little black dress wants to come out to play and is not happy with me.
This salsa goes great with salmon (smoked or unsmoked), scallops, prawns, chicken or anything you blooming well fancy.
Mango and Avocado Salsa
1 mango – cut into small chunks
1 ripe avocado – cut like the mango
1 red chilli – finely chopped (I like spice so the keep seeds)
1 shallot finely chopped
1 tablespoon of Thai fish sauce
Bunch of chopped corriander
Bunch of chopped mint
Freshly ground sea salt and pepper
Juice and grated zest of 1 lime
Mix it all together and enjoy. Last night I served it with pan fried scallops and fizz. I know what you are thinking but cut me some slack – it was Saturday.
If you love food and fizz then check out my new facebook page here – food and fizz