Makhan Phal ka Salad
This is a simple salsa, takes only minutes to make. Serve with grilled fish, meats, crackers or other savoury snacks. We serve it with tacos, enchiladas and other Mexican dishes too. Make it a little thicker and Serve with slices of pitta bread or thin toasts.
1 ripe but not soggy avocado. Avocado is ready when it gives a little when squeezed gently.
1 small red onion
2 small or 1 medium tomato
1 green chilli
A good sprinkle of freshly ground black pepper
Salt to taste. I use rock salt.
1 tbsp. juice of fresh lemon/lime
1 tbsp. good/balsamic vinegar
1 clove of garlic, grated (optional)
2 tbsp. virgin olive oil
1 tbsp.chopped coriander leaves (optional)
You can also add 1/2 of finely chopped red pepper/capsicum/bell pepper.
Cut avocado in quarters, remove stone, peel skin off.
Roughly mash up or chop the flesh, as you like. Leave the stone in the bowl, along with the avocado until ready to serve. This stops avocados from discolouring.
Peel and chop onion finely.
Peel, deseed and chop tomato finely. You can peel the tomato with a sharp potato peeler or dunk it in hot water for a few minutes, till skin cracks and loosens up. Then peel it off by hand.
Finely chop green chilli. Deseed it only if you don't like the heat.
Place all chopped ingredients in a bowl and mix gently.
Add lemon juice, oil and vinegar, mix gently.
Adjust seasoning, including chillies.
Leave in a covered bowl in the fridge for flavours to mingle.
Serve chilled, removing the stone just before serving.
Chopped coriander leaves are nice, but I usually don't add them, because my husband does not like green coriander.