Avocado Salad

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:

2 avocados
4 tablespoons plain whole fat yogurt
2 tablespoons heavy cream
1/2 cup dry pressed cottage cheese
1 clove garlic, crushed or minced
2 fresh green chilies or jalapeños, seeded and finely chopped
sea salt to taste
fresh cracked black pepper to taste
paprika, chives or mint for garnish (optional)
mixed salad greens
juice from 1 lime

Instructions:

Cut the avocados in half, remove the pit, and gently scoop out the flesh into a medium bowl. Cut the flesh into small cubes. Rinse the avocado shells and reserve.
Beat together the yogurt and heavy cream. Transfer to the bowl with the avocado and mix in the cottage cheese, garlic, chilies, salt and black pepper. Chill this mixture in the refrigerator for a few hours.
Brush some of the lime juice into the center of the reserved avocado shells. Spoon in the avocado cheese mixture and garnish as desired.
Serve over some mixed greens splashed with a bit of fresh lime juice.

Makes 4 servings