A Lesson in Leftovers - it's a wrap!

Like many people, I'm struggling to finish up the yom tov leftovers in my fridge before it's too late! One of the really successful dishes I turned out over Rosh Hashanah was my smoked salmon salad with avocado salsa - unfortunately I can't show you a picture of my beautiful plating efforts (masterchef eat your heart out) but I can give you the recipe for the salsa and show you what I did with it this evening...

TANGY AVOCADO SALSA

2 medium avocados
Half a cucumber
1 large tomato
2 limes
1 tsp dried dill
2/3 tsp dried mint
1 tsp splenda or other granular sweetener

Peel and chop the avocados and the cucumbers. Place in a bowl and squeeze the limes over them quickly, before the avocado has a chance to turn brown. Stir in the dill, mint and splenda. Add the chopped tomato and mix well. Serve on a bed of smoked salmon as an elegant starter!

Alternatively - spread a tortilla wrap with a teaspoon of low fat mayonnaise and sprinkle some chilli flakes on top. Lay 40g of salmon and 2 tablespoons of the salsa in the centre of the wrap and fold up takeaway-style.

The only thing you need to point in the entire salsa recipe is the avocado itself  - my wrap this evening cost me 6pp in total.