Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

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).

Ingredients Nutrition


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


Most Helpful

This was great in every way; lovely, complex tastes and easy to throw together. Thank you!

stormylee November 07, 2010

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!

NcMysteryShopper December 20, 2006

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!

Sharon123 December 09, 2006

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