This lovely creature is Anifa. A Zumba teacher who’s married to a keen cyclist and mother to a former GB biathlete, she know’s a thing about sporty families. And, she’s a rockin’ cook. If she ever invites you over to dinner I strongly advise you to accept.
I have begged her for her trademark salsa and guacamole recipes to share with you all. They pack a guilt free flavour punch and are yomped down by unsuspecting children and adults alike. Both of these ‘party’ dishes are actually nothing but healthy goodness. Avocados are loaded with Omega 6 healthy fats and help repair and build healthy muscle and the tomatoes provide an impressive array of vitamins and nutrients.
It’s a party in your mouth and you don’t feel cheated! Perfect for the upcoming BBQ days ahead…..
Take the time to find some juicy plump vine ripened tomatoes. The flavour is second to none.
4 med/large vine tomatoes
1 small red onion
1 juicy lime
4/5 tablespoons of fresh coriander
OPTIONAL: one Jalapeño pepper seeded and finely chopped can be added to the salsa by degrees to taste.
Chop/dice the tomatoes and pop in a bowl. Next, finely chop the onion and add this to the tomatoes. (Quickly drain the excess juice from the tomatoes). Roll your lime to soften slightly and squeeze into the bowl. Finely chop your washed coriander and add to the other ingredients. Mix everything well and lastly add about a quarter of a teaspoon of salt initially to the ingredients. Taste and add more if required. That is all there is to it! Pop in the fridge to chill and serve with some corn chips, crisps, crusty bread, on a burger, in a sandwich…
2/3 ripe bright avocados
1 x cup of Salsa Fiesta
To create the natural partner to a bowl of salsa on the table, cross your fingers and select 2/3 avocados along with the other ingredients you pick up. It’s always a bit of a wish and a prayer with avocado selection, but soooo worth it when you get good ones!
Cut the avocados in half and remove the stones. Run a knife lengthwise and crosswise through the avocado, taking care not to break through the skins. Using a spoon, scoop out the now diced avocado into a bowl and repeat with all the halves. Add a cup of the salsa to the bowl and mix thoroughly. Season with a little more salt and then pop in the fridge to chill. Be sure to add a layer of clingfilm directly onto the Guacamole to avoid oxidation and it turning a brown shade of green!