Name: Summer Blast Salad with Avocado recipe by Jolly Makkar at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Peeled, Cored and Diced Avocados - 1 cup (approx half avocado); Peeled, Seedless and diced Cucumbers - 1 cup; De-seeded and diced Tomatoes - 1/2 cup; Diced Yellow bell pepper - 2 tbsp; Diced Red bell pepper - 2 tbsp; Boiled and Cooked Chickpeas/Kabuli Chana - 1 cup; Minced Fresh Basil - 1 tbsp; Olive oil - 1/2 tbsp; Salt to taste; Crushed Pepper- 1/4 tsp; Minced Fresh Parsley - 1 tbsp; Dried oregano - 3/4 tbsp; Fresh lemon juice - 1/8 cup (adjust it according to your taste)

ABOUT Summer Blast Salad with Avocado RECIPE

It is very delicious salad with such vibrant flavours. I love the way the lemon fairs with the fresh herbs and just brightens the flavours of the fresh veggies.

Ingredients Serving: 4

Peeled, Cored and Diced Avocados - 1 cup (approx half avocado)
Peeled, Seedless and diced Cucumbers - 1 cup
De-seeded and diced Tomatoes - 1/2 cup
Diced Yellow bell pepper - 2 tbsp
Diced Red bell pepper - 2 tbsp
Boiled and Cooked Chickpeas/Kabuli Chana - 1 cup
Minced Fresh Basil - 1 tbsp
Olive oil - 1/2 tbsp
Salt to taste
Crushed Pepper- 1/4 tsp
Minced Fresh Parsley - 1 tbsp
Dried oregano - 3/4 tbsp
Fresh lemon juice - 1/8 cup (adjust it according to your taste)

Instructions

In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and minced basil.
In another small bowl mix the dressing, add the lemon juice, olive oil, minced parsley, spices and herbs. Pour over the top of the vegetable mixture. Top up with dried oregano. Lightly toss to combine.
Serve cold and Enjoy as a meal or with your daily meal !!
Cover the bowl with cling wrap and refrigerate it for a 1 day.

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