Avocado and Tomato Relish

10:00 pm on 14 February 2005

Yields about 1 ½ cups


  • 1 medium avocado
  • 1 small hot red or green chilli, roasted, skinned, seeded and very finely chopped
  • 1 small ripe red tomato, peeled, seeded and chopped
  • ¼ cup finely chopped red onion
  • 1 spring onion finely chopped
  • 2 tablespoons extra virgin olive oil
  • ½ tablespoon fresh chopped parsley
  • 1 teaspoon chopped fresh coriander
  • ½ teaspoon crushed garlic
  • Juice of ½ a lime
  • Salt and pepper to season


Note: Scrumptious with a grilled chicken breast (or fish) and a salad of assorted greens


Cut, pit and peel the avocado. Cut the avocado halves into approx 6mm (1/4 inch) dice.

In a large stainless steel bowl, combine the avocado, chilli, tomato, red onion, spring onion, olive oil parsley, coriander and garlic. Add the lime juice and season with salt and pepper. Use a rubber spatula to gently but thoroughly combine the mixture. Serve immediately. It could be kept, covered, in the fridge for a couple of hours if necessary.

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