avocado with a tomato coriander salsa and mustard seeds

by goodnessis

P1060606It seems as though we’ve wobbled back into Summer again after a week of misty, drizzly rain and endless fog which dissolved all my Summer vegetables into a slimy, gooey mess in just under a week…..

But now,

 these last few days,  and in this moment,  it is warm, golden, sunny and still, perfect beach and garden weather…..

What does one do and say with all this gracious light?

You smile and say thank-you…..

If the only prayer you said in your whole life was, “Thank you,”  that would suffice.

- meister eckhart…

P1060607

P1060601

avocado with a tomato coriander salsa and mustard seeds

(The success of this recipe is buying ripe avocados when in season.  Which they were when I wrote this a while back, but it has taken me this long to add the final touches and to post it, but here it is.  It is important for the avocados to be perfectly creamy in texture, as when they are creamy in texture, they meld with the simplicity and subtleness of the rest of the ingredients.  

The second time I made this, I had an abundance of cucumbers in the garden which you see in the photos, but my favourite and preferred way of making this, is with just the tomatoes as in the recipe below.)

4 ripe avocados

juice & zest of 1 lemon (lemon zest set aside)

sea salt

for the tomato salsa

1 cup of cherry tomatoes

1 cup of finely chopped fresh coriander

1/2 cup of finely chopped fresh mint

1 tab of ghee

1 tspn of  black mustard seeds

salt and pepper to taste

juice of 1/2 lemon, or to taste

lemon zest from 1 lemon

optional – a small fresh green chilli, finely chopped

Cut each avocado in half, remove the pit, and scoop out the flesh into a bowl.  Add the lemon juice and salt.  Mash the avocados a bit with a fork, or for big quantities a potato masher works well.  Don’t overdo it – you want the mixture to be quite chunky.  Set aside.

Chop the tomatoes into small pieces.  Finely chop the fresh coriander and mint, then add to the tomatoes in a small bowl, combining until evenly mixed.  Add salt and pepper to taste, and squeeze generously with lemon.

Place the avocado mixture on a flat plate.  Using a spoon, create a hole in the centre for the tomato salsa to sit in. Scoop the tomato salsa into the centre of the plate.

Heat the ghee in a small pan.  When hot, add the mustard seeds and if using, the finely chopped chilli.  When the mustard seeds start to spatter and pop, turn off the heat and pour over the tomato salsa.  Sprinkle with the lemon zest.  Find a sunny spot to sit and enjoy with these crackers or with slices of your favourite bread.

Goodness shared from Stacey

P1060619