Thursday, July 2, 2009

goan avocado salad redux

Con Queso already sang the praises of Floyd Cardoz’s Goan Avocado Salad, but its deliciousness cannot be restated often enough.

At this point, I have tweaked the recipe to my own liking, amping up the spices slightly. It’s a dip (the ultimate guacamole), a condiment (the chermoula swordfish + Tuscan onions + avocado salad trifecta was one for the ages), and, with some bread, a meal unto itself.

Goan Avocado Salad
Adapted from Floyd Cardoz

For a heartier variation, substitute halved cherry tomatoes.

4 ripe avocados, peeled, pitted, and cut into ½-inch pieces
½ cup finely chopped red onion, or to taste
1 plum tomato, cored and finely chopped
¼ cup chopped cilantro leaves, plus more for garnish
Juice and zest of one lime
1-2 tablespoons extra-virgin olive oil
1-2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
Fine sea salt and freshly ground black pepper

Place all ingredients except olive oil in bowl and mix well. Season to taste. Add olive oil and toss again. Cover tightly with plastic wrap and refrigerate for 2-3 hours (optional, but it helps the flavors develop). Sprinkle lightly with cumin and fresh cilantro before serving.


  1. Sounds delicious, with lots of heart-healthy monounsaturated fats.

  2. This is a great dish. It's provoked some debates over the guacamole monogamy dilemma: once you've found one this good, should you ever make anything else? I say that the world has room for many avocado salads, but con queso views it as an indissoluble union....