All week I’ve had Mexican fever and ate an overload of avocados. Native to Mexico and South and Central America, the buttery texture of avocados is unknown to Indian cooking. At last week’s 2 Tastes In 1 Indian-Mexican cooking demo at Toronto’s Harbourfront Centre, myself, Mary Luz Mejia and Mexican pastry chef Elizabeth Rumebe talked about the similarities between Indian and Mexican cuisines.
Some of India and Mexico’s ingredients and flavours overlap including cilantro, lime, chilies, onions, cumin and mangoes. Avocados however do not make this list. But why not use the Indian flavours on an avocado? Try this refreshing Avocado & Tomato Salad that has Mexican textures but a hint of curry for an Indian flavour.
Avocodo & Tomato Salad with Cilantro Chili-Lime Dressing
2 ripe avocado, cubed
4 medium organic tomatoes, cubed
¼ red onion, finely chopped
1-2 garlic cloves, sliced
2 cups salad greens
¼ cup olive oil
½ cup cilantro
¼ cup mint leaves
1 tbsp. lime juice
1 green chili
½ tsp. Arvinda’s Curry Masala
½ tsp. sea salt
Method: In a blender, combine dressing ingredients. In a bowl, toss dressing with avocado, tomatoes and onions. Serve on a bed of salad greens. Serves 2.
With my attempt to try raw foods for a month avocados made my plate almost every day this week. Avocados are higher in potassium than bananas, making them a ‘wonder’ food for runners that counteracts muscle cramping.
The creaminess of avocados make it a versatile ingredient. How do you eat your avocados?