This is a particularly chunky salsa but can easily be made smoother by chopping finely or putting into a blender for a couple of short bursts if that’s what you prefer! I also left out the chilli but a little spoon of the ‘lazy chilli’ means you don’t deal with chilli hands all day if this is a lunch treat.
I always find salsa is nicer after it has sat in the fridge for a couple of hours so give that a go if you can.
This would also work well with some lovely Mexican grilled chicken on top (and an ice cold margarita) x
Ingredients
- Thick sourdough toast
- 1 small avocado
- Handful of tomatoes
- 1 lime
- sea salt & pepper
- About a quarter of a red onion
- 1 garlic clove
- Fresh basil leaves
- A little hard cheese of your choice (manchego, parmesan or extra mature cheddar goes really well)
Method
- Chop the tomatoes, red onion and garlic. Mix in a bowl with the juice of half a lime. Set in the fridge for a little while if you have the time.
- Toast the sourdough and set aside
- Scoop out the filling of the avocado and mash with a fork on a chopping board. Squeeze over a little lime juice and sea salt.
- To build the sandwich place the toast on a plate and top with avocado, salsa, ripped basil leaves and a little cheese and enjoy!
