Salads
Avocado and Tomato Salad (Salad Zaboka ak Tomat)
The Quirky Foodster Team
Ingredients
- 2 ripe avocados, sliced
- 3 medium tomatoes, sliced
- 1/2 small red onion, thinly sliced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
Method
- Arrange the sliced tomatoes and avocado attractively on a serving platter.
- Scatter the sliced red onion over the top.
- Whisk together lime juice, olive oil, salt and pepper in a small bowl.
- Drizzle the dressing evenly over the salad.
- Sprinkle with chopped parsley and serve immediately.
Introduction: A refreshing, simple salad that takes advantage of Haiti's abundant avocados and tomatoes, often served as a cooling counterpoint to rich, spicy mains like griot or poul nan sòs.
Cultural Background: A refreshing, simple salad that takes advantage of Haiti's abundant avocados and tomatoes, often served as a cooling counterpoint to rich, spicy mains like griot or poul nan sòs.
Tips: Slice the avocado just before serving to prevent browning; a squeeze of extra lime juice helps preserve its colour.
Variations: Add crumbled queso or a few slices of boiled egg for a heartier version.
Storage: Best eaten fresh; if needed, store undressed components separately in the fridge for up to 1 day.
Reheating: This salad is served cold and does not require reheating.
Nutrition: Approx. 190 kcal, 2 g protein, 17 g fat, 10 g carbohydrate, 6 g fibre per serving.
FAQs:
Q: Can I prepare this in advance?
A: It is best assembled just before serving since avocado browns quickly once cut and dressed.
Q: What dishes pair well with this salad?
A: It pairs especially well with griot, poul nan sòs, or any rich fried or stewed main.
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