Zesty Pigeon Pea and Avocado Salad
Main ingredient
Pigeon Pea
Total time
Ingredients
2 cups cooked pigeon peas (canned, rinsed, and drained, or dried and cooked)
1 large ripe avocado, diced
½ red onion, thinly sliced or finely diced
1 red bell pepper, deseeded and diced
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pinch of red pepper flakes (optional, for a hint of heat)
Preparation steps
Step 1
In a large mixing bowl, combine the cooked pigeon peas, diced avocado, red onion, red bell pepper, and chopped cilantro.
Step 2
In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, salt, black pepper, and red pepper flakes (if using) to create the vinaigrette.
Step 3
Pour the dressing over the salad ingredients. Gently toss everything together to ensure all ingredients are evenly coated without mashing the avocado.
Step 4
Taste the salad and adjust seasoning if necessary. You might want more salt, pepper, or lime juice to suit your preference.
Step 5
Serve immediately to enjoy the freshness, or chill for a short period before serving. This salad is best enjoyed fresh.