I bought too many avocados this week but I am not complaining! Avocados are delicious, creamy, and versatile. This morning I dreamed up a salad to feature avocado and to go with my Indian-Spiced Potatoes and Eggplant (Aloo Baingan)!
It worked beautifully. I did not want to use an oil based dressing as avocados provide the rich, creaminess. My hunch to make a simple lime dressing turned out to be just right. Sometimes my hunches lead me to a cooking disaster so I appreciate when the opposite occurs!
Make only as much as you need, as this salad needs to be fresh, crunchy and eaten immediately!.
Avocado Salad
Ingredients
Salad
1/2 cucumber, trimmed and julienned
2 small radishes, julienned
1/4 red capsicum, finely chopped
1/4 yellow capsicum, finely chopped
1 slice red onion, finely chopped
1 tomato, chopped
handful of fresh cilantro, finely chopped
small handful of mint leaves, finely chopped
1 small avocado, sliced
1 scallion, sliced (for topping)
Dressing
Juice of 1/2 lime
1-2 cloves garlic, peeled and crushed
1/8-1/4 tsp Himalayan pink salt
several grinds of fresh black pepper
Method
Juice the lime and add the crushed garlic, salt and pepper and set aside while you make the salad.
Prepare the vegetables for the salad. Mix together the cucumber, radish, tomato, onion, half the scallion, pepper, coriander and mint.
Plate the salad and arrange the slices of avocado throughout. Top with dressing and the remains scallions.