Salads
Ensalada de Aguacate y Tomate
Ingredients
- - Ripe avocados, sliced — 2
- - Tomatoes, sliced — 2
- - Red onion, thinly sliced — 0.5 (half)
- - Fresh lime juice — 2 tbsp
- - Olive oil — 1 tbsp
- - Fresh cilantro, chopped — 2 tbsp
- - Salt — 0.5 tsp
Method
- Arrange the avocado and tomato slices alternately on a serving platter.
- Scatter the thinly sliced red onion over the top.
- Whisk together the lime juice, olive oil and salt, then drizzle evenly over the salad.
- Finish with a scattering of fresh cilantro just before serving.
Introduction: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, and is a common fresh counterpoint to the country's heavier stews and fried dishes.
Cultural Background: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, and is a common fresh counterpoint to the country's heavier stews and fried dishes.
Tips: Slice the avocado just before serving to prevent browning, or toss it briefly in the lime juice first to help preserve its colour.
Variations: Some households add crumbled queso costeño on top, or swap red onion for finely sliced scallion for a milder bite. Naturally vegetarian and vegan as written.
Storage: Best eaten immediately; if needed, store undressed components separately in the refrigerator for a few hours.
Reheating: Not applicable — served cold/room temperature.
Nutrition: Per serving (approx.): 190 kcal, 2g protein, 12g carbohydrate, 16g fat, 7g fibre.
FAQs
Q: How do I stop the avocado from browning?
A: A light coating of lime juice slows oxidation, and serving promptly prevents most browning.
Q: Can I add other vegetables?
A: Sliced cucumber is a common and welcome addition in many households.