Tomato-Olive Skewers with Avocado Dip

Ingredients

• 1 ripe Avocado
• 3 tbsp freshly squeezed lime juice
• 2 Spring Onions
• 2 tbsp finely chopped red pepper cubes
• Salt
• Cayenne pepper
• red and yellow cocktail tomatoes
• 12 black olives (pitted)
• 12 green olives (pitted)
• 180 g Salakis herbs (1 pack)
• 24 basil leaves

Instructions

1. 1.

   Halve the avocado lengthwise, remove the pit, peel it, and roughly cube the flesh. Blend the avocado cubes with lime juice until smooth. Clean, wash, and finely chop the spring onions. Mix in the pepper and onions, season with salt and cayenne pepper, and divide into four small bowls.

2. 2.

   Wash the cocktail tomatoes and pat them dry; let the olives drain on paper towels. Cut the Salakis herbs into 24 equal cubes.

3. 3.

   Thread each of 12 wooden skewers with one red cocktail tomato, one herb cube, one basil leaf, and one black olive. On the remaining 12 skewers thread one yellow cocktail tomato, one herb cube, one basil leaf, and one green olive.

4. 4.

   Serve three skewers per person—three with red tomatoes and three with yellow tomatoes—arranged decoratively beside the avocado dip.