This fresh and vibrant avocado pumpkin salsa recipe is the perfect appetiser for any occasion. This salsa can be served with crunchy corn chips or crackers.
Ingredients
500g butternut pumpkin, seeded, peeled, cut into 1/2cm cubes
1 tsp ground cumin
Olive oil spray
2 ripe avocados
2 tbs lime or lemon juice
1 long red chilli, seeds removed and finely diced
1/3 cup coriander leaves
Toasted pitta bread and lemon wedges to serve
Method
Preheat oven to 200°C. Line an oven tray with baking paper
Place the pumpkin in a bowl and lightly spray with oil spray. Sprinkle with cumin. Gently toss to coat the pumpkin in cumin. Spread onto the lined tray, bake in preheated oven for 15 minutes or until pumpkin is tender. Remove from oven and set aside to cool slightly
Transfer the cooled pumpkin to a medium bowl. Add the avocado, lemon or lime juice. Season, then add chilli and coriander. Gently stir to combine. Spoon mixture into a serving bowl
