Avocados are superb salsa ingredients. Their creamy green character and smooth texture is enhanced with colour and taste when combined with stronger flavours. This is brilliant on freshly pan-fried, grilled or barbecued fish. You could expand it by marinating some fresh fish in lemon juice for a couple of hours, drain off the lemon, mix the fish through this salsa and present it on a bed of crispy lettuce, such as iceberg or cos, torn into bite sized pieces.
- Finely chop the fresh mint and coriander.
- Mix the mango, red pepper, onion, tomato, preserved lemon and chilli together. Stir in the herbs and dress with a splash of avocado oil, lime or lemon juice and fish sauce to bind together.
- Salsa should be served fresh but letting this sit for half an hour will allow the flavours to marry.