Deepta’s Deconstructed Guacamole or Avocado Kachumber
The weekend was about as perfect as it gets, although I am exhausted from being out in the sun on Monday. I know, I know, here I go complaining about the heat even before summer is officially here! I have to confess that I really am a spring and summer kind of girl however, summer seduces me with its gift of fresh produce. The garden is sprouting and blossoming and I could not be more excited!
I had whipped up a batch of veggie burgers that got us in the mood before I could fire up the grill. Our neighbor has dropped off a fresh bunch of rhubarb that shall be cooked in a couple of ways and I even saw the face of my first Kohlrabi, which was promptly cooked up into a curried kohlrabi dish from The Bengali Five Spice Chronicles. Today’s dish however is a low key salad that was put together by one of the little chefs in my house, using the ingredients of a guacamole she created a dish that we are calling a Deconstructed Guacamole, named after the young lady herself. Actually, this recipe has a tiny but of name confusion as I am not quite sure whether to call it a Deconstructed Guacamole or a Kachumber which is essentially an Indian style chopped salad.
This is a perfect recipe anytime of the year, and great as a side dish for almost any meal.
It is light and lively and gets a touch of crunch from the addition of some California Walnuts which came our way a few days ago. I usually like to add peanuts to my salads, however given the addition of the soft avocado, it made a lot of sense to add the softer textured walnuts to this dish. The soft gentle and earthy taste of the walnuts was a lovely addition to this fresh salad that will feature on my table a few more times over the course of the summer. The guacamole lover while pleased with her creations did say that she preffered to stick to the well constructed version of the dish.
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Deepta’s Deconstructed Guacamole or Avocado Kachumber
Prep Time: 30 minutes
A chopped salad with all the flavors of a guacamole.
Ingredients
1 pound of red or multicolored grape tomatoes1 red onion, very finely diced
1 medium sized avocado, peeled and diced
I lime or lemon, halved and seeded
Sea Salt to taste
2 tablespoons finely chopped cilantro
1 green chili, such as a Serrano finely minced
½ cup fresh walnuts, coarsely ground
2 tablespoons finely chopped chives
Instructions
In a mixing bowl add in the tomatoes, onions and the avocado and mix well. Squeeze in the lime or lemon juice and add in the sea salt and mix well.Stir in the cilantro and the green chili and the walnuts and mix well. Stir in chives, chill for at least 15 minutes up to an hour and let the flavors settle before serving.
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