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Avocado Salad
வெண்ணெய் பழ சாலட்
By Ganesan Kannan
15 mins Serves 3 Easy Chettinad
4.8Editor's Rating
A crisp, no-cook avocado salad built around 1 ripe avocado, cubed, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 ripe avocado, cubed — chop, grate or cube as the recipe needs.
- 2
Cube the avocado last and coat immediately with lemon juice, folding gently so the pieces hold their shape.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the avocado salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
வெண்ணெய் பழத்தை கடைசியாக நறுக்கி உடனே எலுமிச்சை சாறு தடவவும்.
Cube the avocado last and coat immediately with lemon juice, folding gently so the pieces hold their shape.
Nutrition (per serving)
- Calories: 200 kcal
- Protein: 12 g
- Carbs: 38 g
- Fat: 5 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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