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Green Salsa

Preparation time: 

This is an inside out guacamole — avocado and tomato are carried in a herb, chilli, lime and ginger oil.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Blitz the herbs, chilli, ginger and lime juice in a blender to a coarse paste.
    2. With the blender still running, slowly add the oil in a steady stream — this will help it thicken. Transfer to serving bowl.
    3. Finely chop the tomato and avocado, and fold into the green, herb oil.
    4. Season with salt and pepper, and serve with meat or fish. It will store in the fridge for a couple of days.