Avocado & Cucumber Salsa

Avocado & Cucumber

I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!

An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.

The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!


Serves 4

1 Large Avocado, skin & stone removed then diced

1/2 Cucumber, diced

Juice of 1 lime

1 Tbsp Mayonnaise (Light, to keep it healthier)

Pinch of Salt

Cracked Rainbow Pepper to taste.

Handful of fresh coriander, chopped finely.

(Optional, sprinkle of dried chilli flakes)

  1. Place everything in a bowl a mix trough to combine. Serve.

Tip!

  1. If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
  2. Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
  3. Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.

Avocado & Cucumber Salsa with Salmon


Smokey Tomato Salsa

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This is so yummy and goes with just about anything I think.

Makes 4 servings

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

  1. Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
  2. Add in the cherry tomatoes, garlic, tomato paste, salt & pepper and sugar, mix through, cook for about  5-7 mins. Any liquid should thicken.

 


Creamed Corn Pancakes with Salsa

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I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.

This recipe made 6 large pancakes:-

For the pancakes:-

100g flour

1 tsp baking powder

100ml full fat milk (or you could use buttermilk)

1 egg

1 can creamed corn

1 handful of fresh sweetcorn

handful of parsley

Salt & pepper

  1. Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
  2. Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
  3. Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
  4. Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)

Meanwhile for the Salsa:-

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

  1. Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
  2. Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about  5-7 mins. Any liquid should thicken.

I served mine with some mashed avocado also. Yummy!

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Avocado Salsa Salmon

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This week we celebrate Scottish Seafood Week, an eight day celebration that aims to encourage people across the UK to eat more fish, more often – and the quality and quantity of seafood that comes from the rich, clear waters around Scotland is certainly something to celebrate.

From fine-dining favourites like oysters and langoustines to beautiful fish-and-chip-shop classics like cod and haddock, Scottish seafood offers something for every taste and budget. Not to mention that the current holders of two major national competitions, run by Seafish, are from Scotland. Glasgow-based Gamba are the proud holders of the Seafood Restaurant of the Year, while Independent Takeaway Fish and Chip Shop of the Year was handed to Frankie’s in Shetland earlier this year.

My Avocado Salsa Scottish Salmon

Serves 2

2 pieces of lovely Scottish Salmon

1/2 Avocado

1 tbsp Coriander

Juice from 1 lime

1 tsp olive oil

1/2 red onion – chopped finely

1 tsp Chilli powder

1 tsp smoked Paprika

Salt & Pepper

1/2 tsp Cumin

In a bowl, mix all the spices:- chilli, paprika, cumin, salt &  pepper, then rub onto one side of the salmon, chill for 30 mins in fridge.

Meanwhile, chopped avocado into small chunks/slices, add to a bowl, mix in the red onion, lime juice, coriander and 1tsp of olive oil. Set aside.

Steam cook your salmon first then place on a griddle at high heat for a minute to seal in the spices. Alternatively, you can cook under the high grill for approx 6-7 mins until cooked through.

Place the salsa mixture on top of Salmon and serve. Yummy! The good thing with this is you can tailor to your own taste, more spicy…add more chilli….less…..add less, it’s up to you. Enjoy!