Avocado Salad (Salade y’Avoka)
The Quirky Foodster Team
Ingredients
- Ripe avocados, sliced — 2
- Tomatoes, sliced — 2
- Onion, thinly sliced — 1/2
- Lime juice — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
Method
- Arrange the sliced avocado, tomato and onion on a serving platter.
- Whisk together the lime juice, oil, salt and pepper.
- Drizzle the dressing over the salad just before serving.
Introduction: A simple, fresh salad of sliced avocado with tomato and onion, a light and refreshing Rwandan side dish.
Cultural Background: With avocados growing abundantly across Rwanda's fertile land, this simple salad is a common and beloved way to enjoy the fruit's rich, creamy texture alongside other fresh produce.
Tips: Use ripe but firm avocados, so the slices hold their shape. Dress just before serving to prevent the avocado from browning.
Variations: Add a sprinkle of chilli for a little heat. Include a few crumbled peanuts for extra texture.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Are avocados widely grown in Rwanda?
A: Yes, Rwanda's climate and fertile soil make it well suited to avocado cultivation, and the fruit is commonly enjoyed fresh.
Q: What is this salad typically served with?
A: Grilled meats or as part of a larger Rwandan meal.
- Ripe avocados, sliced — 2
- Tomatoes, sliced — 2
- Onion, thinly sliced — 1/2
- Lime juice — 2 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
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