Salads
Cameroonian Avocado Salad
Ingredients
- - Ripe avocados -- 2 large (2 large)
- - Tomatoes, diced -- 2 medium (2 medium)
- - Red onion, thinly sliced -- 1/2 (1/2)
- - Lime, juiced -- 1 (1)
- - Vegetable oil -- 1 tbsp (1 tbsp)
- - Salt and pepper -- to taste (to taste)
- - Fresh parsley or scent leaf, chopped -- 2 tbsp (2 tbsp)
Method
- Halve, pit and cube the avocados; place in a mixing bowl.
- Add diced tomato and sliced red onion.
- Whisk lime juice, oil, salt and pepper together and pour over the salad.
- Toss gently to combine without mashing the avocado.
- Sprinkle with chopped parsley or scent leaf and serve immediately.
Introduction: With avocados abundant and inexpensive across much of Cameroon, this simple, refreshing salad of ripe avocado, tomato and onion dressed with lime is a common light side at family meals and roadside grilled-meat stands, cutting through the richness of grilled fish or suya with its cool, creamy freshness.
Cultural Background: With avocados abundant and inexpensive across much of Cameroon, this simple, refreshing salad of ripe avocado, tomato and onion dressed with lime is a common light side at family meals and roadside grilled-meat stands, cutting through the richness of grilled fish or suya with its cool, creamy freshness.
Tips: Use just-ripe avocados that hold their shape when cubed. Toss gently and serve promptly, as avocado browns quickly.
Variations: Add a pinch of chili flakes for heat. Add flaked smoked fish for a heartier version. Naturally vegetarian and vegan as written.
Storage: Best eaten fresh; not recommended to store due to avocado browning.
Reheating: Not applicable — served cold/room temperature.
Nutrition: Calories: 210 kcal | Protein: 3 g | Carbs: 12 g | Fat: 18 g | Fiber: 7 g
FAQs:
Q: How do I stop the avocado from browning?
A: The lime juice helps slow browning, but the salad is best made just before serving.
Q: What is this salad usually served with?
A: It’s a popular side to grilled fish, suya, or plantains.