Salads
Salade y’Avoka n’Inyanya (Avocado and Tomato Salad)
Ingredients
- - 2 ripe avocados, diced
- - 3 tomatoes, diced
- - 1/2 red onion, thinly sliced
- - 1 lime, juiced
- - 2 tbsp vegetable oil
- - 1/2 tsp salt
- - 1/4 tsp ground black pepper
- - 2 tbsp chopped fresh coriander (cilantro)
Method
- Combine the avocado, tomato and red onion in a mixing bowl.
- Whisk together the lime juice, oil, salt and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad and toss very gently to avoid mashing the avocado.
- Scatter with fresh coriander and serve immediately.
Introduction: Burundi's fertile highlands produce excellent avocados, and this simple salad showcases them at their creamy best alongside ripe tomatoes and onion.
Cultural Background: Burundi's fertile highlands produce excellent avocados, and this simple salad showcases them at their creamy best alongside ripe tomatoes and onion. It is a common accompaniment to grilled meats and brochettes, providing a cool, fresh contrast.
Tips: Use avocados that are ripe but still firm so the dice holds its shape. Toss gently and serve right away, as avocado discolours quickly once cut.
Variations: Add finely chopped chilli for a spicier version. Already vegan as written.
Storage: Best eaten fresh; not suitable for storing due to avocado oxidation, though tomato-onion base alone can be refrigerated for 1 day.
Reheating: This is a cold salad and is not reheated.
Nutrition: Approx. 190 kcal, 2 g protein, 12 g carbohydrate, 16 g fat per serving (based on 4 servings).
FAQs:
Q: How do I stop the avocado browning if making ahead?
A: Toss the diced avocado in lime juice first and keep the salad tightly covered with cling film pressed directly onto the surface.
Q: What is this typically served with?
A: It is most often served as a fresh side to grilled meat brochettes or alongside rice and beans.