Ingredients:
1 avocado, firm and ripe
1 capsicum, deseeded, sliced thinly
1 onion, sliced thinly
200 gms. String (chawai) beans, chopped 1” long pieces, steamed
1/2 cup coconut, scraped
1 flake garlic, crushed or grated
salt to taste
1 tbsp. Olive oil
For Dressing:
1 cup cream cheese
1/2cup thick coconut milk (refer recipe in index)
1 tbsp. Cold milk
1 tbsp. Tender lemon grass stems, finely chopped
1 tbsp. Lemon juice
1 tsp. Grated lemon rind
1/4cup roasted peanuts, coarsely pounded
1 small bunch mint leaves finely chopped
1 tsp. Sugar powdered
pepper to taste
salt to taste
Method For dressing:
- Put all ingredients, except cheese, coconut milk and milk, in a wide mouth jar.
- Screw top, shake well, to blend flavours
- Beat cheese, coconut milk, milk, briefly in mixie, to mix.
- Add to other ingredients in jar.
- Mix well, keep aside
To proceed:
- Slice avocado, thinly into 1” long slices.
- Heat large pan, add oil, warm.Add garlic, stir.
- Add all veggies, stir fry till crisp, remove from fire.
- Cool quickly in large plate, transfer to a wide salad bowl.
- Mix in coconut, salt, toss well.
- Pour dressing cream over salad, thickly and decoratively.
- Serve with steamed rice and curry, warm fresh breads, etc.
Making time: 30 minutes
Makes: 3-4 servings
Shelflife: Best fresh
Cream Cheese Dishes Index
