Avocado & Lime Salad (Equatoria-Style Avocado Salad)
The Quirky Foodster Team
Ingredients
- Ripe avocados, cubed — 3
- Small red onion, thinly sliced — 1
- Tomato, diced — 1
- Lime juice — 2 tbsp (30 ml)
- Olive or vegetable oil — 1 tbsp (15 ml)
- Small chili, finely chopped (optional) — 1
- Chopped fresh coriander — 2 tbsp (8 g)
- Salt, or to taste — 1/2 tsp (2.5 ml)
Method
- Gently combine the avocado, onion and tomato in a bowl.
- Whisk the lime juice, oil, chili and salt together, then pour over the avocado mixture.
- Toss very gently to coat, taking care not to mash the avocado.
- Scatter with fresh coriander and serve immediately.
Introduction: The fertile highlands of Equatoria produce some of the region's finest avocados, sold heaped on roadside tables and market stalls across Juba and Yei.
Cultural Background: The fertile highlands of Equatoria produce some of the region's finest avocados, sold heaped on roadside tables and market stalls across Juba and Yei. This simple salad turns ripe avocado into a cooling side dish, brightened with lime and onion, that pairs naturally with grilled meats and peanut-based stews.
Tips: Add the lime juice as soon as the avocado is cut to prevent browning. Toss gently with a large spoon rather than a fork to keep the avocado pieces intact.
Variations: Add roasted, crushed peanuts for extra crunch. Mix with cooked black-eyed peas for a more substantial salad. Already vegan as written.
Storage: Best eaten immediately; if storing, press plastic wrap directly onto the surface and refrigerate for up to a few hours.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 190 kcal, 2 g protein, 17 g fat, 9 g carbohydrate, 6 g fibre per serving.
FAQs:
Q: How do I keep the avocado from browning?
A: Toss it in the lime juice right after cutting and serve the salad soon after making it.
Q: Can I make this ahead?
A: It is best made close to serving time, as avocado softens and discolours the longer it sits.
- Ripe avocados, cubed — 3
- Small red onion, thinly sliced — 1
- Tomato, diced — 1
- Lime juice — 2 tbsp (30 ml)
- Olive or vegetable oil — 1 tbsp (15 ml)
- Small chili, finely chopped (optional) — 1
- Chopped fresh coriander — 2 tbsp (8 g)
- Salt, or to taste — 1/2 tsp (2.5 ml)
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