Asian Pear and Avocado Salad with Garam Masala Syrup

A sophisticated salad featuring crisp Asian pears and creamy avocados, dressed with an aromatic garam masala-spiced syrup and topped with toasted pumpkin seeds. The combination of fruits is complemented by fresh microgreens and a complex spice blend.

4 servings

1 hr 50 min

Published October 4, 2025

Ingredients

•2 cups water
•½ cup sugar
•1 piece cinnamon stick
•2 pieces fresh ginger
•2 teaspoons cardamom pods
•2 teaspoons coriander seeds
•10 whole black peppercorns
•¼ teaspoon red pepper flakes
•¼ cup pumpkin seeds
•2 whole avocados
•¼ cup lemon juice
•2 whole Asian pears
•4 oz microgreens

Cooking Instructions

1.
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.
75 min
2.
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.
5 min
3.
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.
10 min
4.
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.
10 min
5.
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.
10 min

Ingredients

•2 cups water

•½ cup sugar

•1 piece cinnamon stick

•2 pieces fresh ginger

•2 teaspoons cardamom pods

•2 teaspoons coriander seeds

•10 whole black peppercorns

•¼ teaspoon red pepper flakes

•¼ cup pumpkin seeds

•2 whole avocados

•¼ cup lemon juice

•2 whole Asian pears

•4 oz microgreens

Cooking Instructions

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.

75 min

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.

5 min

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.

10 min

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.

10 min

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.

10 min