Nectarine salsa

For a light accompaniment to my pan-fried sea bass fillets and barbecued garlic chicken, I made a nectarine salsa with whatever was already available in my not-so-full fridge. So technically this is not a salsa in the strictest sense, but nonetheless refreshing and complemented the mains well.

Nectarine salsa

Ingredients

2 yellow-flesh nectarines, slightly firm to the touch
2 vine-ripened tomatoes
1 medium-sized onion
1 avocado
coriander leaves
1 lime, zested and juiced
1 tbsp extra virgin olive oil
pinch of paprika
pinch of cayenne pepper
pinch of pink salt
pinch of demerara sugar
freshly ground pepper

Instructions

1. Chop the nectarines, tomatoes, onion, and avocado into bite sizes and combine in a large bowl.
2. Stir in the coriander, lime juice and zest, olive oil, paprika, cayenne pepper, salt, and sugar.
3. Cover bowl with cling film and let the flavours to develop for at least 30 minutes in the fridge (1 hour is better).
4. Before serving, season with salt if necessary and ground pepper.
   

This nectarine salsa went down a treat with the pan-fried sea bass fillets we had for dinner on the day and the barbecued garlic chicken the next. So refreshing and flavourful.