Blood Orange Salsa

So fresh and so clean clean. This salsa is as delicious as it is dramatic looking, with crimson-fleshed orange and creamy green avocado. It is a match made in arranged food marriage heaven with fish.

Blood Orange Salsa 

2 blood oranges, skin & pith removed, cut into fine chunks
1 avocado, cut into chunks
1 shallot, finely sliced
6 sprigs coriander stems & leaves, roughly chopped
1 green or red chilli, finely sliced (seeds removed if it is of the very hot variety)
juice of 1 lime
2 tablespoons olive oil
salt & freshly ground black pepper

Combine oranges, avocado, shallot and coriander in a bowl.

In a separate bowl, mix together the chilli, lime and olive oil. Add salt to taste, then add to the orange mixture and toss gently.

Sprinkle over some dessicated coconut for an added tropical boost.