This healthy salsa with an appealing coarse texture is made from fresh produce suitable with crackers, tortilla and breads. Avocado dips are best freshly made as they turn brown with oxidization.
Ingredients makes 2 cups
1 ripe avocado (200 g)
½ finely diced red onion (100 g)
2 tbls sweet chili sauce (30 g)
¼ tsp salt
¼ tsp ground black pepper
½ cup cashew nuts (80 g)
Method
Cut avocado in half and remove the seed. Scoop the avocado out of the skin with a spoon and place into a food processor or blender. Add the diced red onion, sweet chili sauce, seasoning and cashew nuts. Blend to preferred consistency and place salsa in a bowl. Cover with cling wrap and store in fridge until ready for serving.
Note: Salsa can be substituted for butter or mayonnaise on your favourite sandwich or lavish. Cling wrap should always be placed directly on the product to avoid aeration this will assist in preserving the freshness of the salsa. Perfect condiment to a cheese platter.
I had friends over for dinner last night and prepared this dip as a starter with breads, wow, an absolute hit with everybody, the bowl was almost licked clean, love it, Ann.
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