Ingredients

• 1 - Avocado, firm and ripe
• 1 - Capsicum, deseeded, sliced thinly
• 1 - Onion, sliced thinly
• 200 g- String (chawai) beans, chopped 1 inch 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
• 1/2 cup- Thick coconut milk
• 1 tbsp - Cold milk
• 1 tbsp- Tender lemon grass stems, finely chopped
• 1 tbsp- Lemon juice
• 1 tsp-Grated lemon rind
• 1/4 cup- Roasted peanuts, coarsely pounded
• 1 small bunch - Mint leaves finely chopped
• 1 tsp- Sugar powdered
• Pepper to taste
• Salt to taste.

How to Make Green Salad with Lemon Cream Cheese Dressing

• For the dressing:
• Put all ingredients, except cheese, coconut milk and milk, in a wide mouthed jar.
• Secure the top and shake well, to blend in the flavours
• Beat the cheese, coconut milk, milk, in a mixer.
• Add this mixture to the other ingredients in the jar.
• Mix well, and keep aside.
• Now slice the avocado, thinly into 1 inch long slices.
• Then heat the oil, in a large pan and saute the garlic.
• Add all the veggies to it and stir fry until crisp.
• Cool in a large plate and transfer to a wide salad bowl.
• Now add the coconut, salt and mix it well.
• Pour a thick layer of the dressing cream over the salad.
• Serve with steamed rice or bread