Salads
Ghanaian Avocado Salad
The Quirky Foodster Team
Ingredients
- 2 ripe avocados, diced
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1 green bell pepper, diced
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- Salt and black pepper, to taste
Method
- Combine the avocado, tomatoes, cucumber, onion and bell pepper in a large bowl.
- Whisk together the oil, lime juice, salt and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Serve immediately as a side to jollof rice, fried fish or grilled meats.
Introduction: Avocado, known locally as 'paya' or 'pear', grows abundantly across Ghana's forest belt, and this simple salad showcases its creamy texture alongside crisp vegetables.
Cultural Background: Avocado, known locally as 'paya' or 'pear', grows abundantly across Ghana's forest belt, and this simple salad showcases its creamy texture alongside crisp vegetables. It is a common accompaniment to jollof rice or fried fish at gatherings and roadside chop bars.
Tips: Add the avocado last and toss gently to keep the pieces intact and prevent browning.
Variations: Boiled eggs or canned corn can be added for extra texture and heartiness.
Storage: Best eaten fresh; if storing, keep the dressing separate to prevent the avocado from browning.
Reheating: Not applicable — this salad is served cold.
Nutrition: Calories: 190 kcal, Protein: 2 g, Carbs: 12 g, Fat: 16 g, Fibre: 7 g
FAQs:
Q: How do I keep the avocado from browning?
A: A squeeze of lime juice tossed through the salad slows down oxidation and browning.
Q: Can I make this salad ahead of time?
A: It is best assembled just before serving, as avocado softens and browns over time.
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