AVOCADO SALSA AND PITA CHIPS
What’s great about it:
Making your own dip is a great way to ensure its jammed packed full of the good stuff and less of the not so good stuff. Avocado has a fiber, a heap of vitamins including folate. Enjoy with pita chips for a snack or any lunch accompaniment.
Serves 8-10 | Prep time 10 minutes | Cook time 10-15 minutes
3 avocados, destined and roughly chopped
2 long red chilli, deseeded and finely diced
1 bunch coriander, chopped
½ red onion, finely diced
½ cup corn kernals
2 limes, juiced
PREHEAT oven to 180C.
CUT pita bread into triangles, place on a tray and bake for 10-15 minutes or until golden and crispy.
COMBINE remaining ingredients in a bowl, mix well and season with pepper.
GARNISH with extra coriander and chilli and serve.
Recipe courtesy of: Judy Stubbs, as featured in Ruth magazine summer ’17 edition
Filed under: avocado, pita, dips