Ingredients
-
4
-
1
-
15
-
1
-
4
-
1
-
1/2
-
1/4
-
-
2
-
-
-
-
-
Directions
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).,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!
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Steps
|
1
Done
|
Place All Ingredients Except Olive Oil in Bowl and Toss Gently to Combine. |
|
2
Done
|
Taste and Add More Cayenne or Salt and Pepper If Required. |
|
3
Done
|
Add Olive Oil and Toss Again. Refrigerate For 2-3 Hours to Allow the Flavours to Develop. |
