Goan Avocado Salad

  • Serves

    makes 3 1/2 Cups


By SAVEUR Editors

Published on March 6, 2007

Spiked with cayenne and cumin and served with naan chips, this dish, originally created by Chef Floyd Cardoz for the Bread Bar at Manhattan's Tabla, is guacamole gone happily Indian.


For the Salad

  • 4 ripe avocados, peeled, pitted, and cut into 1⁄2" pieces
  • 1 small red onion, peeled and finely chopped
  • 1 plum tomato, cored and chopped
  • 3 tbsp. finely sliced cilantro leaves
  • 3 tbsp. fresh lime juice
  • 2 tsp. extra-virgin olive oil
  • 1-2 tsp. ground cumin
  • 12 tsp. sugar
  • 18 tsp. cayenne
  • Fine sea salt and freshly ground black pepper

For the Chips

  • 2 (8"–9") naan breads
  • 2 tbsp. extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper


Step 1

For the salad: Put avocados, onions, tomato, cilantro, lime juice, oil, cumin, sugar, cayenne, and salt and pepper to taste into a medium bowl and stir well. Press plastic wrap directly onto surface of salad and refrigerate for 2–3 hours.

Step 2

For the chips: Preheat oven to 350˚. Using a rolling pin, roll each naan to a 1⁄8" thickness. Cut each bread into 12 triangles. Put triangles into large bowl, drizzle with oil, add salt and pepper to taste, and toss well. Arrange triangles in a single layer on a baking sheet. Bake until crisp, about 20 minutes, turning chips over and rotating baking sheet halfway through. Set aside to cool.

Step 3

Garnish avocado salad with sliced cilantro, if you like, and serve with naan chips.

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