Salads
Ivorian Avocado Salad (Salade d’Avocat Ivoirienne)
Ingredients
- 2 ripe avocados, sliced
- 2 tomatoes, sliced
- 1 small red onion, thinly sliced
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped
Method
- Arrange avocado and tomato slices on a serving plate.
- Scatter red onion slices over the top.
- Whisk lime juice, olive oil, salt and pepper together.
- Drizzle the dressing over the salad.
- Garnish with chopped parsley and serve immediately.
Introduction: A cooling, simple salad that takes advantage of Ivory Coast's abundant avocados, often served as a light starter before a heavier main course.
Cultural Background: A cooling, simple salad that takes advantage of Ivory Coast's abundant avocados, often served as a light starter before a heavier main course.
Tips: Use avocados that yield gently to pressure for the best texture. Dress just before serving to prevent the avocado from browning.
Variations: Add a sprinkle of roasted peanuts for crunch, a common Ivorian addition.
Storage: Best eaten fresh; not recommended for storage as avocado browns quickly.
Reheating: Not applicable – this salad is served cold and unheated.
Nutrition: Approx. per serving: 220 kcal, 3 g protein, 12 g carbohydrate, 19 g fat
FAQs:
Q: Can I make this ahead of time?
A: It's best assembled just before serving since avocado browns quickly once cut and dressed.
Q: Is this dish vegan?
A: Yes, it's naturally vegan as written with no animal products.
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