Compliments of David’s Restaurants
Tomato, Avocado, and Basil Chutney
Yield: 2 cups
2 Tomatoes, diced—multi-color heirloom tomatoes are fantastic for this
1 Avocado, diced
1/3 C Red onion, sliced very thin
¼ C Basil, chiffonade
½ Lemon, zest, and juice—use a micro plane for the zest
¼ C Extra virgin olive oil
1 T Maple syrup
1 t Red pepper flakes
½ t Salt
½ t Pepper
Method of Preparation:
Combine all ingredients in a mixing bowl when completed this can be served immediately but will also be delicious for three or four days if kept well-covered in the refrigerator. The lemon juice keeps the avocado from turning brown very effectively.
My favorite way to use this is with fresh grilled Mackerel (brushed with an equal mix of Dijon mustard and mayonnaise and hour before cooking- If you like a little spice I also like a little shot of sriracha mixed in too). Also delicious served on grilled or roasted salmon, tuna or swordfish.
This recipe is for personal use and enjoyment only.