2 large ripe avocados
juice of 1 lime
100 g smoked salmon slices
250 g cherry tomatoes, halved
fresh coriander sprigs, to garnish
sliced fresh green chilli, to garnish
Bean & corn salsa
300 g canned corn kernels
2 x 125 g canned red kidney beans
1 green spring onion, chopped
1 tbsp chopped fresh parsley
1 dash cumin
1 dash olive oil
- Scoop out the flesh from 2 large ripe avocados, leaving a 1cm layer of flesh in each shell. Reserve excess flesh. Squeeze a little lime juice into shells to prevent browning.
- Dice reserved avocado and place into a bowl with a little lime juice, bean & corn salsa (see below), salmon and tomatoes. Toss to combine and divide between avocado shells. Serve with tortilla strips and lime wedges (see tips, below). Garnish with coriander sprigs and sliced green chilli if desired.
- Drain corn and kidney beans. Place into a bowl with spring/green onion, parsley and a dash each cumin and olive oil. Toss to combine.