SERVES FOUR TO SIX
For the salsa:
2 ripe avocados, peeled and diced 250ml (1 3 spring onions, white and green parts thinly sliced 1 small jalapeno, seeded and finely diced (optional) Juice of 1 lemon 30ml (2 Tbsp) fresh coriander, chopped 2 cloves garlic, crushed 15ml (1 Tbsp) avocado or olive oil Pinch of sea salt