GOAN AVOCADO SALAD

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Goan Avocado Salad image

I guess this is just a glorified chunky guacamole, but my, it is good. Served at Tabla Bread Bar and featuring in the 2006 Saveur 100, this is an adaptation of a recipe by Melissa Clark via Yoga Journal. You can serve this over mixed greens as a salad, with pita bread as a dip, with any Goan-style curry as a side dish, or any other way you can dream up. It's highly versatile. Cooking time includes time sitting in the fridge (the salad, not the chef).

Provided by oloschiavo

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 ripe avocados, coarsely cubed
1 lime, juice and zest of
15 grape tomatoes, halved
1 red onion, minced
4 sprigs fresh cilantro, leaves removed and finely sliced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
salt and pepper
2 tablespoons extra virgin olive oil

Steps:

  • Place all ingredients except olive oil in bowl and toss gently to combine.
  • Taste and add more cayenne or salt and pepper if required.
  • Add olive oil and toss again. Refrigerate for 2-3 hours to allow the flavours to develop.

Nutrition Facts : Calories 412.1, Fat 36.6, SaturatedFat 5.3, Sodium 23, Carbohydrate 24.2, Fiber 14.8, Sugar 2.7, Protein 5

*** Explore more Goan Avocado Salad Recipes »

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