Avocado and Tomato Salad
The Quirky Foodster Team
Ingredients
- Ripe avocados, sliced — 2
- Medium tomatoes, sliced — 3
- Small red onion, thinly sliced — 1
- Cucumber, sliced — 1
- Lime juice — 1 tbsp
- Olive or vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
- Small Scotch bonnet pepper, finely sliced (optional) — 1
Method
- Arrange the sliced avocado, tomato, onion and cucumber attractively on a serving platter.
- Whisk together the lime juice, oil, salt and pepper.
- Drizzle the dressing over the salad just before serving.
- Scatter the Scotch bonnet slices on top for those who want extra heat.
Introduction: With avocados growing abundantly in Sierra Leone's tropical climate, this simple, refreshing salad is a common accompaniment to rice dishes and grilled foods.
Cultural Background: With avocados growing abundantly in Sierra Leone's tropical climate, this simple, refreshing salad is a common accompaniment to rice dishes and grilled foods. Its brightness offers a cooling contrast to the richer, spicier stews that dominate Sierra Leonean cooking, and it is easy to find versions of it at family lunches and roadside food stands alike.
Tips: Assemble just before serving so the avocado doesn't brown. Choose avocados that yield gently to pressure for the best texture.
Variations: Add flaked smoked fish for a heartier salad. Toss with chopped coriander (cilantro) for extra freshness. Naturally vegan as written.
Storage: Best eaten fresh; if needed, store undressed components separately in the fridge for up to 1 day.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Per serving: approx. 210 kcal, 3g protein, 12g carbohydrate, 18g fat
FAQs:
Q: How do I stop the avocado browning?
A: The lime juice in the dressing helps slow browning, but the salad is best assembled and served within an hour.
Q: Can I make the dressing ahead?
A: Yes, the dressing can be whisked and stored in the fridge for up to 2 days.
- Ripe avocados, sliced — 2
- Medium tomatoes, sliced — 3
- Small red onion, thinly sliced — 1
- Cucumber, sliced — 1
- Lime juice — 1 tbsp
- Olive or vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
- Small Scotch bonnet pepper, finely sliced (optional) — 1
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