Easy peach and avocado salsa

Fresh and sweet with a little kick, to bring regular ol’ salsa to life.

Serves 6 on bruschettas

I wanted to do something different with this week’s peaches and avoid my usual game of covering them in sugar or baking them into a cake. Making them the star ingredient in a savoury dish worked a treat. The only thing I’d improve is adding a splash of tequila. That’d make for a seriously good Friday night bruschetta party.

Plus this recipe is as simple as chopping raw ingredients. It’s so easy, so fresh and makes the perfect side to a summer meal. Personally, I like to toast some bread and have a plate of bruschetta for dinner.


3 peaches, diced

1 tomato, diced

1/2 red onion, sliced or diced (however you prefer)

Handful of coriander, chopped

1/2 avocado, diced

1/2 green chili, finely sliced

1/2 lime, juiced

Salt and pepper

Avocado oil (or any dressing oil you like)

Toasted bread of choice (optional)


Add chopped peaches, tomato, red onion, coriander, avocado and green chilli into a bowl.

Season well with salt and pepper and mix.

Drizzle over the lime juice, stir well and serve (or refrigerate for later).


Pile the salsa on toasted ciabatta for a summer twist on the classic bruschetta. Or add a fresh note to a barbecued vegan burger.

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