So this time around, I made sure I got hold of one avocado for this salad I was dying to make. I got my opportunity :-).
300 gm mix of green and red pepper (seeded)
5 garlic cloves
2 tbsp extra virgin olive oil
Salt & Pepper to taste
3 tbsp fresh coriander leaves minced
1 jalapeno minced (with seeds)
fresh oregano leaves minced (20 leaves)
15 drops of lemon juice
1. Take a green pepper and a red pepper, remove the stem and the seeds and cut them into long thin stripes. Finely mince the jalapeno pepper, garlic cloves, coriander leaves and oregano leaves as well.
2. Add oil in a frying pan. As the oil starts to turn hot, add the jalapeno, garlic and black pepper, and stir for around half a minute or so to add their flavor to the oil.
3. Now add the red and green peppers, and oregano leaves and stir well. Stop cooking when the veggies are roasted and half cooked (still crunchy). Set aside to cool.
4. You need an avocado that has just turned ripe, and not one that is overripe or mushy. That does not serve the purpose and texture of this salad. To negotiate with the avocado (just for those who aren’t familiar with it), cut with a knife horizontally around the center of the avocado. The seed is right in the middle of the avocado and you do not want to cut through it. You cut with the knife until you reach the seed.
5. Once you have done this, hold one side (bottom) of the avacado with your left hand and the other side (top) with your right hand. Turn each hand either way, one clockwise and the other anticlockwise. The avocado nicely comes apart with the seed attached to one half.
6. Remove the seed and then using a spoon scoop out the flesh which comes off rather easily from its skin. Dice it into ½ inch pieces.
7. In a large bowl add the cooled down cooked veggies, avocado, coriander leaves, salt and pepper to taste, and the lemon juice. Stir everything slowly so as to not break the avocado.
8. Serve immediately. Enjoy!