Coriander and Pear Salsa

This is a lovely side dish which goes well with all kinds of dishes such as spicy Indian curries and Thai food. It also goes well with African food (East-African especially) and all kinds of grilled food as well (chicken, lamb and fish). I like the salsa on the sweeter side so adjust the amount of agave nectar according to your taste. If the pear is very ripe, you might not need any additional sweetener. Let the salsa rest in the fridge for an hour before serving if possible, it allows the tastes to develop. Also be mindful of the fact that the fruits can discolour (yes avocado is a fruit) so cover with cling film.

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Coriander and Pear Salsa

Serves 4 people as a side dish


  • 1 lime (juice only)
  • 1 chilli pepper (red), de-seeded and chopped finely
  • 1 garlic clove, chopped finely
  • 2 tablespoons fresh coriander (leaves), chopped fairly finely
  • 1 ripe pear, mashed/squashed
  • 1 ripe avocado, mashed/squashed
  • Salt (Himalaya or sea salt) to taste
  • Pepper (black) to taste
  • 2 teaspoons agave nectar (or to taste)


  1. Cut the chilli in halves, scoop out the seeds and membranes and chop finely. You might want to use plastic gloves if you have sensitive skin.
  2. Chop the coriander leaves fairly finely. You will need at least 2 tablespoons of chopped coriander.
  3. Peel the pear and the avocado, cut into large chunks and mash in a bowl.
  4. Slice the lemon and squeeze the juice over the bowl. Combine with the mashed fruits.
  5. Add chilli pepper and coriander to the bowl and stir well.
  6. If the pear is not sufficiently sweet, add 1-2 teaspoons agave nectar to the salsa. I like the salsa fairly sweet.
  7. Add salt and pepper to taste.


  • You can make the salsa a day ahead but ensure you cover the bowl in cling film as the fruits might discolour.