Saturday, November 30, 2013

Avocado Cucumber Raita

This is a great side dish that goes with almost anything and is an analogue to the traditional avocado salad using mayonnaise. This variation has a bolder flavor with more tang. Overall I feel the yoghurt provides a far superior taste and dimension to the dish and gives it a more authentic character.

This dish goes great with almost any meal and can be made vegan by substituting with vegan yoghurt. I really recommend this as a side for tacos, chilies, and bean soups.

1 cucumber
1 avocado
1 diced red chili, seeded
1/2 large onion or 3 - 5 sprouts of green onion
1 tbsp diced cilantro or parsley
3 tbsp Greek yoghurt
3 tbsp lime juice
fresh ground pepper
kosher salt

1: Chop up avocado and cucumbers into small cubes and place them in a large serving bowl.

2: Finely dice chili, onions, and cilantro and toss in serving bowl.

3: Add the yoghurt, lime juice, salt, and pepper into the bowl. You will want to use about half as much salt as pepper.

4: Mix all ingredients thoroughly in bowl and place in the refrigerator for 3 - 8 hours before serving to chill and allow flavors to meld.

Serves: 4 - 6.