Spice up your salad recipe this week and opt for this flavorful Curried Avocado Salad.

ORIGINALLY PUBLISHED IN STREET LEVEL 

SIMPLE NAAN

500 g strong white flour
2 tsp. salt
7 g sachet fast-action yeast
3 Tbsp. olive oil
300 ml water

Mix the flour, salt, yeast, and oil in a large bowl and add enough
water to make a soft, but not sloppy, dough. Knead well for about 5
minutes. Place in a lightly oiled bowl to rise for 1 hour until doubled
in size.
Divide the dough into 8 pieces (for smaller naan I divide the
dough into 16 pieces), about 250 g each, and use a rolling pin to
flatten each one into a circle, 15 cm in diameter and about 1 cm thick.
Then, leave the pieces on a lightly floured baking tray to proof for 5
minutes.
Heat a large frying pan to medium heat and dry-fry each piece
until browned on both sides, about 5 minutes total. Set aside to cool
slightly before serving.

CURRIED AVOCADO SALAD

1 large ripe avocado
juice of 1 lime or 1 small lemon
1/4 cup finely chopped fresh cilantro
8 curry leaves (fresh or dry, optional)
coarse salt, to taste
1 Tbsp. coconut oil, light sesame oil, or light vegetable oil
1 tsp. black mustard seeds
1 tsp. minced garlic
1/2 cup chopped onion
1/2 teaspoon quality curry powder (found at Krishna Grocery)
2 to 4 fresh hot green chilies, minced (these little guys are spicy,
proceed with caution)

Cut the avocado in half. Remove the seed and scoop out the pulp
with a spoon. Chop the pulp roughly. Blend in the lime juice, cilantro,
curry leaves, and salt (I did this with the same knife, on the same
board). Set aside.
Heat the oil in a small frying pan over medium-high heat. When
the oil is hot, add the mustard seeds. Keep a pot lid handy, as the
seeds may spatter and fly all over. When the spattering stops, add the
garlic and let sizzle for 5 seconds. Add the onion and cook, stirring,
until limp, about 3 minutes. Add the curry powder and chilies,
mix, and continue cooking for one more minute. Turn off heat and
add all ingredients to the avocado. Stir to mix well. Serve at room
temperature.
This salad was served on fresh naan, topped with feta cheese and
freshly chopped cilantro (also known as coriander).