APRIL NOURISHMENT

AVOCADO SALSA VERDE by chef riCcardo manca

• INGREDIENTS

  3 avocados

  3 spring onions

  1 bunch of fresh mint

  4 pieces of tender stem broccoli

  2 green bird's eye chili’s

  2 garlic cloves

  180g shallots

  20ml lemon juice

  1 lemon zest from coarse

  12g of mustard

  15ml vinegar

  salt

  olive oil (EVOO)

• RECIPE

  1. Blend all ingredients together in a blender.

  2. Taste and adjust the seasoning, adding more salt or lemon juice if necessary to balance the flavors.