Goan Avocado Salad
- From Saveur Magazine
Makes 3 1/2 Cups
Spiked with cayenne and cumin and served with naan chips, this dish,
originally created by Chef Floyd Cardoz for the Bread Bar at Manhattan's
Tabla, is guacamole gone happily Indian.
For The Salad:
4 ripe avocados, peeled, pitted, and cut into 1/2" pieces
1 small red onion, peeled and finely chopped
1 plum tomato, cored and chopped
3 Tbsp. finely sliced cilantro leaves
3 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. sugar
1/8 tsp. cayenne
Fine sea salt and freshly ground black pepper
For The Chips:
2 8"-9" naan breads
2 Tbsp. extra-virgin olive oil
Fine sea salt and freshly ground black pepper
For the salad: Put avocados, onions, tomato, cilantro, lime juice, oil,
cumin, sugar, cayenne, and salt and pepper to taste into a medium bowl and
stir well. Press plastic wrap directly onto surface of salad and
refrigerate for 2a3 hours.
For the chips: Preheat oven to 350Ë. Using a rolling pin, roll each naan
to a 1/8" thickness. Cut each bread into 12 triangles. Put triangles into
large bowl, drizzle with oil, add salt and pepper to taste, and toss well.
Arrange triangles in a single layer on a baking sheet. Bake until crisp,
about 20 minutes, turning chips over and rotating baking sheet halfway
through. Set aside to cool.
Garnish avocado salad with sliced cilantro, if you like, and serve with
naan chips.
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