Fusion Recipe: Mango, Avocado, and Chaat Masala Salad

 

Mango, Avocado, and Chaat Masala Salad

This vibrant Mango, Avocado, and Chaat Masala Salad is the perfect refreshing side dish for a hot, summery New Zealand Christmas, offering a zesty Indian street-food twist. It combines the creamy texture of ripe New Zealand avocado with the sweetness of juicy mango, all dressed in a light lime vinaigrette and a generous dusting of chaat masala. The result is a tantalising mix of sweet, tangy, and savoury flavours that cuts beautifully through rich festive mains, providing a light, bright, and utterly addictive salad.

Mango, Avocado, and Chaat Masala Salad


Ingredients

Category

Ingredient

Quantity

Notes

Salad Base

Ripe Mangoes

2 large

Diced into 1 cm cubes


Ripe Avocados

2 large

Diced into 1 cm cubes


Red Onion

1/4 cup

Very finely diced


Fresh Coriander (Cilantro)

1/4 cup

Roughly chopped

Dressing & Seasoning

Fresh Lime Juice

2 tablespoons

Or to taste


Olive Oil

1 tablespoon



Chaat Masala Powder

1-2 teaspoons

Essential ingredient, adjust to taste


Coarse Sea Salt

1/2 teaspoon

Or to taste


Black Pepper

A pinch


Optional Garnishes

Thinly Sliced Green Chilli

1

Optional, for a kick


Pomegranate Seeds (Anardana)

2 tablespoons

Optional, for crunch and colour

Method & Instructions


Step 1: Prepare the Salad Base


  1. Chop Ingredients: Carefully peel and dice the mangoes and avocados into roughly the same size (1 cm cubes).
  2. Combine: Gently place the diced mango, avocado, and finely diced red onion into a large, wide serving bowl.

Step 2: Prepare the Dressing

  1. In a small bowl, whisk together the fresh lime juice, olive oil, sea salt, and black pepper until emulsified (combined).

Step 3: Dress and Season

  1. Dressing: Pour the prepared lime dressing over the mango and avocado mixture.
  2. Masala: Sprinkle the Chaat Masala powder generously over the top of the salad.
  3. Mix Gently: Using two large spoons or a rubber spatula, very gently fold the ingredients together to coat them in the dressing and masala. Be careful not to mash the avocado.

Step 4: Garnish and Serve

  1. Finish: Just before serving, sprinkle the salad with the fresh coriander and any optional garnishes like green chilli or pomegranate seeds.
  2. Serve: Serve immediately while the avocado is firm and the flavours are brightest. This salad does not keep well due to the avocado browning.

Tips for Success

  • Avocado Firmness: Use avocados that are ripe but still slightly firm. This prevents them from turning to mush when mixing.
  • Chaat Masala is Key: The unique salty, tangy, and slightly sulphurous flavour of chaat masala is what makes this salad a fusion hit. Do not substitute this ingredient.
  • Prevent Browning: Squeeze extra lime juice over the avocado pieces before mixing if you need to prep this salad a little in advance (though immediate serving is best).
  • Customise Heat: Add a finely diced green chilli or a pinch of red chilli flakes for an extra layer of warmth if desired.


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