Seriously Simple: An Indian twist on avocado and tomato salad
1 large tomato, sliced
1 plum, sliced
2 tablespoons cilantro, stemmed and finely chopped
4 mint leaves, roughly torn
1 teaspoon chaat masala
Toasted crumbled walnuts (optional)
1. Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.
2. On a platter, mix avocado, tomato and plum slices gently. Drizzle the dressing on top.
3. Sprinkle chopped cilantro, mint leaves and chaat masala on top of the salad. I sometimes sprinkle with a handful of toasted crumbled walnuts, as well.
Ginger Garlic Paste
15 garlic cloves, smashed
3-inch ginger, peeled and rough chopped
1. Grind to a paste in a food processor.
Notes: Use a gob of this as a flavor base for any cooked veggie, meat or grain dish. Store in an airtight glass jar in the fridge for up to one week.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
