Plum tomato, olive and avocado salsa

Serves: 8

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Total Time: 20

Prep Time: 20

• 2  avocados, halved, stoned, peeled and roughly chopped
• 350 gram(s) baby plum tomatoes, halved
• Half  cucumber, halved, deseeded and roughly chopped
• 50 gram(s) marinated, pitted black olives
• 1 small bunch flat-leafed parsley, roughly chopped
• 1 bunch(es) spring onions, thinly shredded
• For the dressing
• 4 tablespoon(s) olive oil
• 2 tablespoon(s) red wine vinegar
• 1 teaspoon(s) Dijon mustard

Method

1. Whisk together all the dressing ingredients in a small bowl and season. Add the avocados, toss to coat, then cover and chill. Mix together the tomatoes, cucumber and olives. Cover and chill.
2. About 1hr before you plan to serve the salsa, add the tomato mixture to the avocados, along with the parsley and spring onions. Chill until ready to serve.
3. Get ahead Make the salsa up to the end of step 1 up to one day ahead. Toss everything together up to 1hr before needed and chill.

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