Asian Salad

asian pear and avocado salad with garam masala syrup
Gourmet | May 2005


The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note.

If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

Makes 4 servings.


For garam masala syrup
2 cups water
1/2 cup sugar
1 (2-inch-long) piece cinnamon stick
2 (1- by 1/4-inch) pieces fresh ginger, smashed
2 teaspoons green or white cardamom pods, lightly crushed
2 teaspoons coriander seeds, lightly crushed
10 whole black peppercorns, lightly crushed
1/4 teaspoon dried hot red pepper flakes
For salad
1/4 cup raw green (hulled) pumpkin seeds (not roasted)
2 firm-ripe California avocados (1 to 1 1/4 lb)
1/4 cup fresh lemon juice
2 Asian pears (1 lb total)
4 oz mixed microgreens or baby greens (4 cups)


Make syrup:
Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
Prepare salad:
Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes.

Transfer seeds to a plate and season with salt.
Halve, pit, and peel avocados, then thinly slice lengthwise.

Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise.

Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates.

Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
Cooks' note:
Strained syrup can be made 1 week ahead and chilled, covered.


Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise.

Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates.

Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
Cooks' note:
Strained syrup can be made 1 week ahead and chilled, covered