Ensalada de Palta
The Quirky Foodster Team
Ingredients
- Ripe avocados, sliced — 3
- Red onion, thinly sliced — 1/2
- Tomatoes, sliced — 2
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Arrange the sliced avocado, onion and tomato on a serving platter.
- Whisk together the olive oil, lime juice, salt and pepper.
- Drizzle the dressing over the salad.
- Garnish with chopped coriander just before serving.
Introduction: A simple avocado salad dressed with lime and olive oil, showcasing Peru's beloved and abundant avocado harvest.
Cultural Background: Peru is one of the world's leading avocado producers, and this simple salad allows the fruit's rich, creamy quality to shine, a common, refreshing side across the country.
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 aji amarillo for a little heat. Include a few crumbled queso fresco pieces for extra richness.
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: Why is Peru known for avocados?
A: The country's varied climate and altitude create excellent growing conditions, making it one of the world's top avocado exporters.
Q: What is this salad typically served with?
A: Grilled meats and other rich Peruvian mains as a refreshing counterpoint.
- Ripe avocados, sliced — 3
- Red onion, thinly sliced — 1/2
- Tomatoes, sliced — 2
- Olive oil — 3 tbsp
- Lime juice — 2 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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