Salads
Salade d’Avocat et Tomate (Avocado and Tomato Salad)
The Quirky Foodster Team
Ingredients
- 2 Ripe avocados (2 large)
- 300 g Tomatoes, sliced (3 medium)
- 60 g Red onion, thinly sliced (1/2 small)
- 30 ml Lime juice (2 tbsp)
- 15 ml Vegetable oil (1 tbsp)
- 3g Salt (1/2 tsp)
- 5g Fresh parsley, chopped (1 tbsp)
Method
- Halve, peel and slice the avocados into thick wedges.
- Arrange the avocado, tomato and red onion slices on a serving platter.
- Whisk the lime juice, oil and salt together in a small bowl to make a dressing.
- Drizzle the dressing evenly over the salad.
- Scatter with fresh parsley just before serving.
Introduction: With avocados growing abundantly across the DRC, this simple salad of ripe avocado and tomato is a common accompaniment to richer stews and grilled meats, offering a cool, fresh contrast at the table.
Cultural Background: With avocados growing abundantly across the DRC, this simple salad of ripe avocado and tomato is a common accompaniment to richer stews and grilled meats, offering a cool, fresh contrast at the table.
Tips: Assemble this salad just before serving — sliced avocado discolours quickly once exposed to air.
Variations: A few slices of cucumber or a sprinkle of chili flakes add extra crunch and heat to this refreshing salad. Naturally vegetarian as written. Naturally vegan as written.
Storage: Best eaten immediately; not suitable for storing due to the avocado.
Reheating: Not applicable — this is a cold salad.
Nutrition: Approx. 210 kcal, 3g protein, 12g carbohydrate, 18g fat per serving.
FAQs
Q: How do I stop the avocado browning if I need to prep ahead?
A: Toss the sliced avocado in lime juice immediately and keep tightly covered until serving.
Q: Can I add protein to make this a main dish?
A: Yes — grilled chicken or flaked smoked fish turns this into a light main course.
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