This no-cook salad is a summer lifesaver. Toss diced avocado with chopped cucumber, onions, and cherry tomatoes. Add a dressing of lemon juice, olive oil, salt, and pepper. It’s hydrating, crunchy, and light. You can even add boiled chickpeas for extra protein.These ingredients you can add as per your taste and the number of people to whom you want to serve. In case you're making for yourself, then the remaining avocado sprinkle with lemon juice and a slice of onion, store in an airtight container in the fridge. In case you don't have boiled chickpeas, if you've boiled red/white beans or cooked whole green moong, or moong sprouts,you can add that. In case you want more crunch add some coarsely powdered peanuts last before serving.
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