Goan Avocado Salad Recipes

GOAN AVOCADO SALAD

Steps:

• Place all ingredients except olive oil in bowl and toss gently to combine.
• Taste and add more cayenne or salt and pepper if required.
• Add olive oil and toss again. Refrigerate for 2-3 hours to allow the flavours to develop.

AVOCADO-HERB SALAD WITH GOAT CHEESE

Steps:

• Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
• Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

AVOCADO SALAD

Steps:

• For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
• In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
• Serve shortly after preparing.

GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND

Steps:

• In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
• In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.