With the development of technology, communication and transportation accordingly, culinary habits, meals and recipes have begun to change. With the increase in communication on the internet, we started to access different recipes of different cuisines with one click. With the development of transportation, we met foods that do not grow in the geography we live in, and we even carried these foods to our own geography. For example, avocados are no longer imported products for Turkey, they are cultivated in large quantities.
Since it is a fruit that suits the Turkish palate, it gradually started to gain a place in Turkish cuisine. The avocado salad with yoghurt is one of the best examples of how well it fits into Turkish cuisine. In addition, it can find a place in Turkish breakfast tables from time to time.
The çoban salata (shephard’s salad) recipe with avocado also shows how well it is suitable for Turkish cuisine. Unlike the regular çoban salata, I use basil instead of parsley and dill in the recipe. If you love the basil, I’m sure you will love this touch. If you don’t like basil, it would be better to use parsley and dill instead of making a salad that you will not like.
Similarly, if you like vinegar more than lemon juice in salads, you can also use vinegar. If you like pomegranate syrup, you can also use pomegranate syrup. It will even be wonderful to add pomegranate seeds in season.
Enjoy the recipe…
- 1 onion,
- 1 cucumber,
- 1 avocado,
- 3 tomatoes,
- 1 handful of fresh basil,
- Olive oil,
- The juice of half a lemon,
- Dice the onion,
- Peel the cucumber and cut into cubes,
- Peel the avocado and cut into cubes,
- Dice the tomatoes,
- Finely chop the basil,
- Take all the the chopped ingredients into the serving plate,
- Add olive oil, lemon juice and salt and mix.
Enjoy your meal…