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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse thin poha quickly under water, drain well, and let it rest for 5 minutes until soft. Fluff it gently with a fork and keep aside.
In a small bowl, add garlic, green chillies, lemon juice, olive oil, chopped coriander, salt, black pepper, roasted cumin powder, and red chilli powder. Shake or mix it well.
Pour the dressing over the salad and toss gently, making sure the avocado stays intact and doesn’t mash.
Finish with a little more fresh coriander, taste, and adjust seasoning if needed. Serve immediately.
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For an Indian touch, substitute olive oil with mustard oil.
Can I use mustard oil instead of olive oil?
Yes, you can use mustard oil for an Indian touch.
How do I keep the avocado from mashing?
Toss the salad gently to keep the avocado intact.
What can I use if I don't have poha?
You can substitute poha with cooked quinoa or couscous.
How can I adjust the spice level?
Adjust the amount of green chillies and red chilli powder to your taste.
Can this salad be made ahead of time?
It's best served immediately to keep the avocado fresh.
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