APPLE AND AVOCADO SALSA WITH HONEY-LIME DRESSING
Recipe from The Nature of the Feast by Louise Penny. Mentioned in her book The Nature of the Beast: “Their dinner guests had already arrived and were sipping drinks and eating apple and avocado salsa by the time Armand returned.”
Makes: about 1½ cups (375 mL)
Finely grated zest and juice of 1 lime 1 tsp (5 mL) light honey ½ tsp (2 mL) sea salt ¼ tsp (1 mL) freshly ground black pepper 1 Hass avocado, peeled, pitted, and cut into ½-inch (1-cm) dice 1/2 red apple, peeled, seeded, and cut into ½-inch (1-cm) dice 1 tbsp (15 mL) finely chopped fresh cilantro (optional) Chips of choice
1. Put the lime zest and juice into a bowl.
2. Whisk in the honey, salt and pepper.
3. Fold in the avocado and apple until coated with the dressing.
4. Add the cilantro, if using. Taste and add a pinch more of salt and pepper, if needed. 5. Spoon the salsa onto the chips.
Notes: The salsa is best eaten when freshly made but can be stored in the refrigerator for up to a few hours. If refrigerating, gently press a sheet of plastic wrap directly on the top of the salsa, then cover the container. Bring the salsa to room temperature about 15 minutes before serving. Choose a slightly firmer (but still ripe) avocado than you would for guacamole and a naturally soft red apple such as a McIntosh. The quantities above can easily be doubled to serve a larger crowd.