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Indian Vegetarian Recipes

avocado salad

https://www.vegrecipesofindia.com/avocado-salad/

This avocado salad is my favorite salad and i make it pretty often – sometimes as a side and on occasions as a main meal with a nicely toasted sourdough loaf or bread.

the recipe is also vegan and gluten-free. this is a simple yet flavorful salad for the summers.

Avocado salad

though there are many ways an avocado salad is made. i am sharing a recipe that is a vegan and gluten-free version. this is one avocado salad that i make many times.

  1. flavor profile: the subtle sweetness, smoothness and creaminess of the avocado give a sharp contrast to the crispness of the onions, the tanginess of the tomatoes and the lemon. the herbs and spices give a warming earthy flavor.
  2. lemon dressing: a small quantity of lemon vinaigrette dressing is made just enough for the salad. adding this lemon juice, lemon zest, garlic & olive oil in the dressing makes the salad very flavorful. some spices are also added in the dressing which gives slightly spiced and warm tones in the salad.
  3. smoked paprika: i must mention here that the addition of smoked paprika in the dressing brings some smokiness and heat in the salad. if you do not have smoked paprika, then you can easily substitute with cayenne or red chilli powder.
  4. quick & easy: it is a breeze to make this salad and gets done in 10 to 20 minutes.
  5. ripe avocado: for most avocado recipes, always use ripe avocado to get the best taste and texture. if the avocados are not ripe, then cover with a paper towel or brown paper and place them on the kitchen counter for some days till they ripen.

 

How to make avocado salad

Making the salad dressing

1. in a small bowl take 1 tablespoon extra virgin olive oil and 1 dash of lemon zest or zest from 1 small lemon.

2. add 1 to 2 teaspoons lemon juice.

3. add ¼ teaspoon smoked paprika, ¼ teaspoon black pepper and 1 small to medium garlic (minced or finely chopped). in place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.

4. mix very well and keep the dressing aside.

Preparing avocado & veggies

5. finely chop 1 small onion, chop 1 medium tomato and some parsley leaves. you will need ¼ cup finely chopped onions, ⅓ to ½ cup chopped tomatoes, 1 tablespoon finely chopped parsley or coriander leaves (cilantro).

6. place the chopped onions, tomatoes and parsley in a mixing bowl.

7. now halve 2 medium-sized avocados.

8. remove the seeds and scoop out the pulp with a spoon from the avocado halves.

9. chop the avocado pulp. if you do not want to chop the avocado, then just the avocado pulp in the bowl. mash and mix everything together.

Making avocado salad

10. place the chopped avocados in the mixing bowl.

11. stir and then pour the dressing.

12. season with a dash of black salt (optional). then add regular white salt or kosher salt or himalayan pink salt or rock salt. adding black salt gives a slight eggy flavor in the salad. i have used a mix of both black salt and rock salt.

13. toss and mix well.

14. serve the avocado salad as a side or main. while serving garnish with some finely chopped parsley or cilantro (coriander leaves).

Tips & variations

  • some more crunch: you can add 1 small to medium-sized cucumber in the salad.
  • herbs: your choice of soft herbs can be added.
  • spices: some ground cumin or ground coriander can also be sprinkled on the salad.
  • substitution: instead of parsley, you can use cilantro (coriander leaves).
  • lemony & tangy: for a tangy taste, add 2 to 3 teaspoons of lemon juice.
  • servings: the salad serves 3 if served as a side and 1 to 2 servings when served as a main.
  • optional: skip black salt if you do not have it.
  • make ahead: this salad can be made ahead and then refrigerated for a couple of hours. in this case just add the salts before you serve. but the salad is best when served fresh.

this post from the archives originally published on 17 march 2014 has been republished and updated with step by step photos on 26 december 2019. 

many of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Avocado Salad

avocado salad recipe with onions, lemons and a tangy lemon dressing. vegan and gluten-free recipe.

Diet:gluten-free,keto,vegan

Servings (change the number to scale):3
as a side dish

(1 CUP = 250 ML)

for lemon dressing

  • 1 tablespoon extra virgin olive oil
  • 1 dash lemon zest or zest from 1 small lemon
  • 1 to 2 teaspoons lemon juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 small to medium garlic – minced or finely chopped

other ingredients

  • ¼ cup finely chopped onions or 1 small onion
  • ⅓ to ½ cup chopped tomatoes or 1 medium-sized tomato
  • 1 tablespoon finely chopped parsley or cilantro (coriander leaves)
  • 2 medium-sized avocados – chopped, preferable to use hass avocado
  • 1 dash black salt – optional
  • white salt or kosher salt or himalayan pink salt – as per taste

making the salad dressing

  • in a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
  • add the smoked paprika, black pepper and minced or finely chopped garlic.
  • in place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
  • mix very well and keep the dressing aside.

making avocado salad

  • take chopped onions, tomatoes and parsley in a mixing bowl.
  • add chopped avocado.
  • stir the dressing again and then pour it on the avocado.
  • season with a dash of black salt. also, add white salt or kosher salt or himalayan pink salt or rock salt.
  • toss and mix well.
  • serve avocado salad as a side or a main.
  • you can add 1 small to medium-sized cucumber in the salad.
  • your choice of soft herbs can be added.
  • some ground cumin can also be sprinkled on the salad.
  • instead of parsley you can use cilantro (coriander leaves).
  • for a tangy taste, add 2 to 3 teaspoons of lemon juice.
  • the salad serves 3 if served as a side and 1 to 2 servings when served as a main.
  • skip black salt if you do not have it and just add regular white salt or table salt.
  • this salad can be made ahead and then refrigerated for a couple of hours. in this case just add the salts before you serve. however, best served fresh.

Nutrition Facts

Avocado Salad

Amount Per Serving

Calories 267 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 4g25%

Sodium 25mg1%

Potassium 709mg20%

Carbohydrates 14g5%

Fiber 9g38%

Sugar 2g2%

Protein 3g6%

Vitamin A 528IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 20mg24%

Vitamin E 4mg27%

Vitamin K 54µg51%

Calcium 16mg2%

Vitamin B9 (Folate) 116µg29%

Iron 1mg6%

Magnesium 41mg10%

Phosphorus 78mg8%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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