Salade d’Avocat Togolaise (Togolese Avocado Salad)
The Quirky Foodster Team
Ingredients
- Ripe avocados, sliced — 3
- Tomatoes, diced — 2
- Red onion, thinly sliced — ½
- Fresh lime juice — 30 ml (2 tbsp)
- Olive or vegetable oil — 15 ml (1 tbsp)
- Scotch bonnet pepper, minced (optional) — to taste
- Fresh parsley or coriander, chopped — 2 tbsp
- Salt and black pepper, — to taste
Method
- Halve, pit, and slice the avocados, arranging them in a bowl or on a serving platter.
- Scatter diced tomato and sliced red onion over the avocado.
- In a small bowl, whisk together lime juice, oil, salt, and black pepper.
- Drizzle the dressing evenly over the salad.
- Sprinkle with scotch bonnet pepper if using, and fresh parsley or coriander.
- Toss very gently, taking care not to mash the avocado, or serve as an arranged platter without tossing.
- Serve immediately at room temperature or lightly chilled.
Introduction: With avocados growing abundantly across Togo’s southern plateau region, this simple, fresh salad of ripe avocado, tomato, and onion dressed with lime is a common side at family lunches and casual gatherings, prized for its cooling contrast to richer, spicier main dishes.
Cultural Background: With avocados growing abundantly across Togo’s southern plateau region, this simple, fresh salad of ripe avocado, tomato, and onion dressed with lime is a common side at family lunches and casual gatherings, prized for its cooling contrast to richer, spicier main dishes.
Tips: Use avocados that yield gently to pressure but aren’t overly soft, to keep clean slices and a pleasant bite.
Variations: Add sliced boiled egg or a spoonful of canned tuna for a heartier version served as a light lunch on its own.
Storage: Best eaten immediately, as avocado browns quickly; if needed, refrigerate covered tightly with plastic wrap directly on the surface for up to a few hours.
Reheating: Not applicable — served cold/fresh.
FAQs:
Q: How do I keep the avocado from browning?
A: The lime juice in the dressing helps slow browning; serve as soon as possible after preparing for the best colour.
Q: Is this salad vegan?
A: Yes, it’s naturally vegan and gluten-free.
Q: Can I make this ahead for a gathering?
A: Prepare the dressing and chop the vegetables ahead, but slice and add the avocado just before serving.
- Ripe avocados, sliced — 3
- Tomatoes, diced — 2
- Red onion, thinly sliced — ½
- Fresh lime juice — 30 ml (2 tbsp)
- Olive or vegetable oil — 15 ml (1 tbsp)
- Scotch bonnet pepper, minced (optional) — to taste
- Fresh parsley or coriander, chopped — 2 tbsp
- Salt and black pepper, — to taste
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