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.