Goan Avocado Salad
"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)."
photo by oloschiavo
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
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This was great in every way; lovely, complex tastes and easy to throw together. Thank you! -
We love this salad! I made it exactly as written except I had to use cherry tomatoes as our store was out of grape tomatoes. Thanks Miss Olivia! -
This made a great light supper for my husband and I. I halved the recipe, using green onions(so it would be a milder onion flavor for my DH), and left out the coriander(ran out). I added parsley and more cilantro. Loved it! Thanks!
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This was really good with grilled chicken. The cumin and coriander give it great flavor. I used chopped tomato instead of grape tomatoes. Thanks for the recipe miss olivia!
Tweaks
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This was really good with grilled chicken. The cumin and coriander give it great flavor. I used chopped tomato instead of grape tomatoes. Thanks for the recipe miss olivia!
