Summer Blast Salad with Avocado step by step photos recipe - It is very delicious salad with such vibrant flavors. I love the way the lemon fairs with the fresh herbs and just brightens the flavors of the fresh veggies.
This is become one of my favorite garden salad recipe and I tasted it in my latest holiday Australia trip, missing Australia very much..Hope we can meet you soon :D
Let's talk about the post, I heard about avocado most of the times but never tasted it but when I tasted it in Australia, I become a big fan of it.
So I tried this fresh summer blast salad in my Indian kitchen. It's basically a fancier rendition of this Healthy Chickpeas Salad that I make all the time.
A typical salad consists of most common ingredients – tomatoes, cucumbers, chickpeas, avocado with few herbs and spices. I used red and yellow bell pepper in my salad for crunchiness and both the pepper are sweet as compared to green capsicum.
I love the bell pepper in my salad, you can avoid this pepper when your kids want to eat this salad. Salt and black pepper are a must!
I have some boiled leftover chickpeas in my fridge(used in my last to last post preparation - for the achari chana pulao), avocado, cucumber(we usually eat cucumber in summer time, using as a salad or used grated cucumber and make some chilled raita, which cools for the body and it taste great too), colored bell peppers with few herbs and spices.
For herbs I used fresh parsley and basil because I added chickpeas and avocado but you can feel free to use cilantro or mint leaves.
Some families added garlic as well, but I didn't add because me and my husband doesn't like the raw taste of garlic.
It has great texture, deep flavors and complementary elements. Lemon flavors the dressing and helps the avocado stay green.
You can make end number of healthy recipes like
Beetroot Carrot sandwichOil-Free Bread Rolls in Appe Pan
Apple Cinnamon Smoothie with Toasted AlmondsThis chickpea avocado salad is extremely versatile and will taste delicious in any variation, trust me.
Natural juices from tomato and cucumber get released as soon as you add salt, so you don’t need much oil.
Especially if you add avocado. I was craving these kind of salad, more of a meal type, with a lot of healthy fats and a lot of green veggies. Enjoy!
Let's start to make this easy and quick recipe of fresh summer salad with simple step-by-step process with photos.
Vegan, gluten-free
Makes at least 3-4 side servings
Ingredients :
Peeled, Cored and Diced Avocados - 1 cup (approx half avocado)
Peeled, Seedless and diced Cucumbers - 1 cup
De-seeded and diced Tomatoes - 1/2 cup
Diced Yellow bell pepper - 2 tbsp(optional)
Diced Red bell pepper - 2 tbsp(optional)
Boiled and Cooked Chickpeas/Kabuli Chana - 1 cup
Minced Fresh Basil - 1 tbsp
{For Dressing}
Olive oil - 1/2 tbsp
Salt to taste
Pepper - 1/4 tsp
Minced Fresh Parsley - 1 tbsp
Dried oregano - 3/4 tbsp
Fresh lemon juice - 1/8 cup (adjust it according to your taste)
Preparation Method :
1. In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and minced basil.
2. In another small bowl mix the dressing, add the lemon juice, olive oil, minced parsley, spices and herbs. Pour over the top of the vegetable mixture. Top up with dried oregano. Lightly toss to combine.
3. Cover the bowl with cling wrap and refrigerate it for a 1 day.
Notes:
- It tastes even better after it marinates in the fridge for an hour or two!
- Feel free to play around with your own favorite herbs, or use choice of your combination.
- To prevent avocado from browning, add it right before serving.
Happy Cooking and Enjoy !!
