Ingredients:

• 1 – Avocado, firm and ripe
• 1 – Capsicum, deseeded, sliced thinly
• 1 – Onion, sliced thinly
• 200 g- String (chawai) beans, chopped 1 inch long pieces, steamed
• 1/2 cup – Coconut, scraped
• 1 flake- Garlic, crushed or grated
• Salt to taste
• 1 tbsp- Olive oil
• For dressing:
• 1 cup – Cream cheese
• 1/2 cup- Thick Coconut Milk
• 1 tbsp – Cold Milk
• 1 tbsp- Tender Lemon grass stems, finely chopped
• 1 tbsp- Lemon juice
• 1 tsp-Grated Lemon rind
• 1/4 cup- Roasted peanuts, coarsely pounded
• 1 small bunch – Mint leaves finely chopped
• 1 tsp- Sugar powdered
• Pepper to taste
• Salt to taste.

Method:

1. For the dressing:
2. Put all ingredients, except cheese, coconut milk and milk, in a wide mouthed jar.
3. Secure the top and shake well, to blend in the flavours
4. Beat the cheese, coconut milk, milk, in a mixer.
5. Add this mixture to the other ingredients in the jar.
6. Mix well, and keep aside.
7. Now slice the avocado, thinly into 1 inch long slices.
8. Then heat the oil, in a large pan and saute the garlic.
9. Add all the veggies to it and stir fry until crisp.
10. Cool in a large plate and transfer to a wide salad bowl.
11. Now add the coconut, salt and mix it well.
12. Pour a thick layer of the dressing cream over the salad.
13. Serve with steamed rice or bread

Recipe courtesy of Saroj Kering