This is a quick salsa, that can be served with anything, it’s gluten free if you use tamari, rather than soy sauce. I wasn’t sure if rice vinegar was gluten free, be careful what vinegar you select as malt/distilled vinegar does contain gluten. I’ve added a link below to show a question asked to the Coeliac website about rice vinegar and whether it's gluten free.
Serves 4
Preparation time: 10 minutes
Ingredients:
1 cucumber, finely chopped 1 red onion, finely chopped 12 cherry tomatoes, chopped 1 avocado, finely chopped ½ chilli, finely chopped 2 tbsp mint leaves, finely chopped 2 tbsp parsley, finely chopped 2 tbsp rice vinegar 1 tbsp tamari sauce (Gluten free Soy Sauce)
Method:
Chop all the vegetables, place them into you chosen serving dish. Add the rice vinegar and tamari sauce, mix well. Season to taste
Leftovers: the cucumber will continue to react to the vinegar, so if you want to make extra, it’s best you don’t add the vinegar until about 10 minutes before you eat it.
I made this last night and there are only two of us, so there are lots of leftovers, so I didn't add the vinaigrette, I have left it in a jug and will pour it on when I use the salsa next.
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