Goan Avocado Salad

Chef #302958's Note:

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).

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

Ingredients:

Servings: 4

• 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:

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.

Reviews

[stormylee]

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

[NcMysteryShopper]

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!

[Sharon123]

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!