Asian Salad Recipes - Malaysian Avocado Salad (Makhan Chaat) Recipe

Ingredients

• 2 large, just ripe, avocado pears

• a squeeze of lemon juice

• 100g (4oz) cottage cheese

• 5 chive stalks, finely chopped

• 5 tablespoons plain natural yoghurt

• 1 garlic clove, crushed

• 2 green chilies, finely chopped

• salt and pepper

• 4 medium lettuce leaves, shredded (a variety of different leaves, such as frisee, radicchio, etc., would look good)

• paprika and mint leaves, to garnish

Serves 4

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Method

1. Cut around the middle of the avocados lengthwise down to the stone and carefully separate the two halves. Remove the stones and scoop out the flesh with a spoon, while preserving the outer shells.

2. Rub the insides of the avocado shells with lemon juice and set aside. Cut the flesh into small cubes, about lcm (1/2 inch).

3. In a bowl, mix the cottage cheese and chopped chives. Add the yoghurt, garlic and chilies, with salt and pepper to taste. Mix well and carefully fold in the avocado cubes. Chill in the refrigerator.

4. Line the insides of each of the avocado shell with some of the shredded lettuce leaves.

5. Place some of the chilled avocado mixture in each and garnish with a sprinkling of paprika and a little shredded mint leaf. Serve immediately.

Note: This recipe reflects the Indian influence on Malaysian and Singaporean cuisine.  Normally, milk-based products like cheese and yoghurt are unknown in Southeast Asian food, but here they are principal ingredients in this refreshing dish.