Avocado Tricolour Salad

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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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

  • 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.

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