Author Notes
The perfect summer salad to complement just about anything off the grill. Creamy bites of avocado, blend well with sweet slices of mango. Diced cucumber adds the necessary crunch. Pickled chilis and hint of curry add just the right kick to the flavors. Garnish with chopped pistachios and fresh basil leaves.
—Vivian Henoch
Ingredients
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1
avocado, diced
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1
mango, diced
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2 tablespoons
shallot or red onion, chopped into fine pieces
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5 or 6
slices cucumber, diced
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1 tablespoon
pickled red chilis (or fresh jalapeño pepper, minced)
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2 tablespoons
virgin olive oil
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1/2 teaspoon
anise seeds
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Pinch
curry powder or more to taste
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3 tablespoons
pistachio nuts, finely chopped for garnish
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3 or 4 sprigs
fresh basil for garnish
Directions
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Peel and dice avocado, mango and cucumber. Add minced onion and red chili.
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Mix olive oil with curry and anise seeds. And blend gently into salad mix.
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Garnish servings with pistachios and basil leaves. Serve immediately.
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