Appetizers
Ensalada de Aguacate Ecuatoguineana
The Quirky Foodster Team
Ingredients
- 2 ripe avocados, sliced
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 lime, juiced
- 2 tbsp olive oil
- 1/2 small chilli, finely chopped (optional)
- Salt, to taste
- Fresh coriander, to garnish
Method
- Arrange the avocado and tomato slices alternately on a serving platter.
- Scatter the red onion over the top.
- Whisk the lime juice, olive oil, chilli and salt together, then drizzle over the salad.
- Garnish with fresh coriander and serve immediately.
Introduction: A simple avocado starter salad reflecting both the abundance of avocado trees across Rio Muni and Bioko and the Spanish habit of a light ensalada before the main course.
Cultural Background: A simple avocado starter salad reflecting both the abundance of avocado trees across Rio Muni and Bioko and the Spanish habit of a light ensalada before the main course. Often dressed simply with lime and a touch of chilli to bring out the avocado’s richness.
Storage: Best eaten fresh; does not store well once dressed.
Reheating: Not applicable — served cold.
Tips: Choose avocados that yield slightly to gentle pressure — not too soft. Assemble just before serving so the avocado doesn’t brown.
Variations: Add crumbled queso fresco for a creamier version. Top with toasted peanuts for crunch. Fully vegan as written.
Nutrition: Per serving: 210 kcal, 3g protein, 12g carbohydrate, 18g fat, 7g fibre
FAQs:
Q: How do I stop the avocado browning if I need to prep ahead?
A: Slice the tomatoes and onion ahead, but add the avocado and dressing just before serving.
Q: What chilli works best?
A: A small piece of scotch bonnet or bird’s eye chilli gives authentic heat in small amounts.
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