Guacamole Salad | Avocado -Mint salad

Here is a fun way to eat your guacamole. Fresh avocado, tomatoes  tossed with crunchy onions and cucumbers topped with Mint-coriander sauce. The mint and coriander sauce/chutney adds a freshness and great depth of flavor to this familiar ingredients.

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I was busy getting kids ready for a weekend b’day party, I realized that I have not had my breakfast. It was almost 10:30 and my stomach was grumbling. As usual, I was staring inside my fridge for some quick fix  inspiration. Then I see my avocado ripe and ready to eat so I decide to make Avocado salad. As for the dressing, I did not have time to make anything from scratch.  Right then my eyes are drawn to the mint-coriander chutney which is almost over and ready to be wiped clean. So pops the idea to use it for my salad dressing.

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IF you have the above handy this is a super easy salad which will leave you craving for more. All I did was cut some onions and lightly saute it to cookout the raw smell and retain the crunch. Then I simply cut in some tomatoes, avocado and some cucumbers and toss it all with the onions. Add in some salt and some pepper.

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For the dressing add in the mint-coriander chutney, some lemon juice, and some oil.  mix it well and add to the salad. Vola Guacamole- Mint salad is ready to be devoured.

IMG_7734I must tell you, I handed the plate to my hubby for a  quick taste and before I could clean up and get the plate back, my  gang of 3 had  wiped the plate clean. I had to make myself another batch.

Guacamole salad | Avocado- Mint Salad

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients

1 ripe Avocado
1 small onion cut lengthwise
1 tomato de-seeded and cut lengthwise
1 Small cucumber cut lengthwise
Salt and pepper to taste
Coriander /Mint – chopped for garnish (optional)

For Dressing

2-3 tbs of mint-coriander chutney
1 -2 tsp of lemon juice
2-3  tsp of olive oil

Method:

  1. Cut some onions and lightly saute it to cookout the raw smell. But make sure not to overcook as we want to retain the crunch. Toss it into a bowl.
  2. De-seed the tomatoes and cut it lengthwise and add it to the onions. Save the tomatoes juice for a making rasam or any gravy.
  3. Cut the avocado and cucumbers and toss it all with the onions and tomatoes.
  4. In a separate bowl add the mint-coriander chutney, lemon juice and olive oil and mix it well.
  5. Add the salt and pepper to the dressing mix and give it a quick stir.
  6. Now pour the dressing on the salad and give it a toss so the dressing coats all the veggies.
  7. Garnish with fresh mint and coriander and serve it up. (optional)

Recipe Notes: 

  1. Avocado should be ripe yet firm and hold shape.
  2. Use English cucumber which has a crunchy texture.
  3. You can add sweet corn, crunchy bell peppers to add more texture.

Tried this recipe? Tag @amoscookbook on Instagram and hashtag it #amomscookbook

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