Avocado Tomato Salsa

I love both avocados and tomatoes and was even more thrilled to learn about the results of a study that found that eating avocado and tomato together has big health benefits. Researchers at Ohio State University discovered that when avocado was added to salsa, study participants absorbed four and a half times the amount of lycopene from the tomatoes. That was a good enough reason to make this Avocado Tomato Salsa recipe from Delia Smith's website. 

The salad was tangy, creamy and crunchy (from the onions) all in one bite and has a wonderfully refreshing aroma from the lime juice and parsley. I left out the Tobasco sauce because I didn't want it spicy in case the kids couldn't eat it, I am sure it would have been even better with Tobasco.  

I served my Avocado Tomato Salsa with Herb Baked Salmon. The Salmon and the Salsa really went very well together and made the salmon more flavourful. 

I really enjoyed this Avocado Tomato Salsa and would be sure to make it again. 

This is for Cook like a Star, Delia Smith blog hop event, hosted by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake. Grab the HTML Code for the event here.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY, at this post.

This is for Javelin Warrior's Made with Love Mondays.

Avocado Tomato Salsa

From Delia Smith's Summer Collection

Ingredients

•  1 ripe but firm avocado
•  2 large firm tomatoes
•  ½ small red onion
•  2 tablespoons fresh lime juice
•  1 rounded tablespoon chopped fresh coriander
•  a few drops Tabasco sauce
•  salt and freshly milled black pepper

Method

• Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they're cool enough to handle. Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds. Now chop the tomato flesh as finely as possible.
• Next halve the avocado, remove the stone, cut each half into quarters and peel off the skin. Chop the avocado into minutely small dice, and do the same with the onion. Finally combine everything together in a bowl, adding seasoning, the lime juice, chopped coriander and a few drops of Tabasco. Cover with clingfilm and leave on one side for an hour before serving to allow the flavours to develop. Serve this salsa with either grilled or baked salmon.