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Avocado mixed salad


2 medium avocados
30ml lemon juice
2 medium tomatoes
2 medium potatoes peeled cubed
30ml oil
1 medium onion, sliced
410g can red kidney beans drained
30ml cayenne pepper
5ml salt
2ml white pepper
15ml garlic paste
30ml dhania leaves, chopped
5ml Tabasco
Fresh dhania leaves for garnish


Peel and cube avocados. Toss cubes in the lemon juice to prevent discoloration. Place tomatoes in boiling water for 1 minute, drain, allow to cool. Peel the skin from the tomatoes and cut into cubes, keep aside. Parboil the potatoes must be soft but must still keep its shape. In a medium saucepan heat oil and sauté onion for 3-5 min until soft. Add potatoes, beans, spices, garlic, dhania, and Tabasco. Sauté for a further 5 min. remove from pan and allow to cool slightly. Place in a bowl and add tomatoes. Top with avocados and garnish with dhania.

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