Avocado with fried chilli salsa and corn

Serves 4


  • 3 avocados, finely sliced
  • Juice of 2 small lemons or limes
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) red onion, finely chopped
  • 10 cocktail tomatoes, finely chopped
  • 60ml (¼ cup) corn kernels
  • 1 red chilli, seeded and finely chopped
  • 30ml (2 tbsp) fresh coriander, finely chopped, plus extra for serving
  • 45ml (3 tbsp) Westfalia Garlic Flavoured Avocado Oil, plus extra for serving
  • 10m (2 tsp) smoked paprika


  1. Place the avocado on a serving plate and drizzle with the lemon or lime juices and season.
  2. Combine all of the remaining ingredients except for the paprika and lightly fry for a few seconds.
  3. Sprinkle the fried chilli salsa over the avocado and drizzle with extra avocado oil and paprika. Garnish with the extra coriander and serve with toasted tortillas.
Posted in Mains.