Avocado Tricolour Salad

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 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

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