This one is hard to classify. Flavors of India and Mexico come together here for a most refreshing and impressive salad. The presentation really stimulates the appetite. Usually a salad is the first course or appetizer, but in this case I would suggest you leave it for the final course to cleanse your palate. This went along with a three course meal that I cooked up. Spicy Indian black-eyed pea curry with potatoes and tamarind and an elegant saffron-flavored rice made up the bulk of the meal and then my diners were all the time wondering how this salad would satisfy the taste buds. I must say, everyone went home will full tummies and happy with Lisa the cook who always aims to please and banish the hunger angel. Long a drifter, I now know my calling is very much mixed up with creating nourishing and irresistible food.
Avocado Salad |
Recipe by Lisa Turner Published on August 3, 2012 Smooth, tangy and refreshing simple avocado salad served in the shells Preparation: 15 minutes Print this recipe Ingredients:
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More salads you will want to try from Lisa's Vegetarian Kitchen:
Lazy Summer Cottage Cheese & Fruit Salad
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Zesty Black Bean and Avocado Salad
Audio Accompaniment: SiebZehN - Space Probe [Time Equals Eternity]
2 comments:
Lovely salad..nice
looks nice Lisa. Nice variation to regular go to Guac
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