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Avocado Tricolour Salad Recipe

Avocado Tricolour Salad is a popular Indian Salad
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Salad Recipe
Cuisine :
Indian Recipe
Technique :
Toss Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 2 tbsp - white Chickpeas (Kabuli Channa or garbanzo), soaked overnight
  • 1 - large avocado, peeled, de-seeded, diced
  • 2 - firm ripe tomato, chopped
  • 2 - medium Capsicums
  • 2 tbsp - Coriander leaves finely chopped
  • 1/4 tsp - garlic, grated
  • 1/4 tsp - ginger, grated
  • 1 - Lemon juice, extracted
  • 1 tsp - white Vinegar
  • 1/2 tsp - Sugar powdered
  • 1/2 tsp - pepper freshly powdered
  • salt to taste
  • How to Make Avocado Tricolour Salad:

    1. Pressure cook peas (approx. 4 whistles) till tender but not mushy. Drain, keep aside.
    2. Char skins of capsicums by roasting over a direct flame, holding with a fork inserted.
    3. Place immediately in a clean plastic bag, twist mouth closed, for 2-3 minutes.
    4. Remove and wash off burnt skin under running water.
    5. De-seed, chop into pieces.
    6. Mix peas, tomato, avocado and capsicum in a large glass bowl.
    7. Chill till required.
    8. Blend all other ingredients, with a fork in a small bowl.
    9. Pour over veggies, toss lightly, serve chilled.



     

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