Salads
Salada de Abacate — Angolan Avocado Salad
Ingredients
- - 2 ripe avocados, sliced
- - 1 small onion, thinly sliced
- - 2 tomatoes, sliced
- - 1 tbsp fresh lemon juice
- - 2 tbsp olive oil
- - Salt and pepper, to taste
- - Fresh coriander, chopped, to garnish
Method
- Arrange the sliced avocado and tomato on a serving platter, alternating pieces.
- Scatter the thinly sliced onion over the top.
- Whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
- Drizzle the dressing evenly over the salad.
- Garnish with fresh coriander and serve immediately.
Introduction: With avocados growing abundantly across Angola, this simple, refreshing salad appears frequently as a light side dish, balancing rich, oily main courses like muamba de galinha with something cool and bright.
Cultural Background: With avocados growing abundantly across Angola, this simple, refreshing salad appears frequently as a light side dish, balancing rich, oily main courses like muamba de galinha with something cool and bright.
Tips: Use ripe but firm avocados so the slices hold their shape. Soak the sliced onion in cold water for 10 minutes first to mellow its sharpness. Assemble just before serving to prevent the avocado from browning.
Variations: Add crumbled hard-boiled egg for extra protein. Stir in a pinch of piri-piri flakes for gentle heat. Add sliced cucumber for extra crunch.
Vegetarian/Vegan: Naturally vegan as written; no conversion needed.
Storage: Best eaten immediately; avocado discolours quickly and does not store well once dressed.
Reheating: Not applicable — this is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 210 kcal, 3 g protein, 12 g carbohydrates, 18 g fat, 7 g fibre.
FAQs:
Q: How do I keep the avocado from browning? A: Toss the slices in lemon juice immediately and serve promptly after assembling. Q: Can I add other vegetables? A: Yes, cucumber, bell pepper or radish all work well. Q: Is this dish naturally vegan? A: Yes, it is fully plant-based as written.
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