Goan Avocado Salad

Name: Goan Avocado Salad
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving(s)
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

(4)

Recipe by Chef #302958

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).

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READY IN: 2hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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