Avocado and Tomato Salsa

Salsa can be used in a number of ways, served on Melba toast as an hors-d’oeuvre, served on a variety of special breads as a starter or served as an accompaniment to a meal. This recipe is colourful and can be made before hand and kept in the fridge. 
Ingredients
1 avocado, chopped
2 tomatoes, chopped
1 red onion, diced
1/2 Lebanese cucumber, chopped
2 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp chopped mint
Method
Combine all the ingredients together in a serving bowl.
Serves 4 people.
Variations, coriander can be used instead of mint, or pitted Kalamata olives cut into quarters instead of avocado.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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