Salads
Salade d’Avocat
The Quirky Foodster Team
Ingredients
- 3 ripe avocados, sliced
- 1 small red onion, thinly sliced
- 2 tbsp (30 ml) red palm oil, gently warmed
- 2 tbsp lemon juice
- 1/2 tsp chile flakes
- Salt, to taste
- 2 tbsp chopped fresh coriander (cilantro)
Method
- Arrange the sliced avocado and red onion on a serving platter.
- In a small bowl, whisk together the warmed palm oil, lemon juice, chile flakes, and salt.
- Drizzle the dressing evenly over the avocado and onion.
- Scatter with chopped coriander just before serving.
Introduction: Avocados grow abundantly across Gabon, and this simple salad reflects the country's blend of French salad culture with local ingredients — ripe avocado dressed with a touch of warmed red palm oil, lemon, and chile, often served alongside grilled meats and fish.
Cultural Background: Avocados grow abundantly across Gabon, and this simple salad reflects the country's blend of French salad culture with local ingredients — ripe avocado dressed with a touch of warmed red palm oil, lemon, and chile, often served alongside grilled meats and fish.
Tips: Warm the palm oil only slightly — just enough to loosen it, not to cook it — to preserve its colour and flavour.
Variations: Add diced tomato or a few boiled shrimp for a heartier version of the salad. Naturally vegetarian and vegan as written.
Storage: Best served immediately; avocado will brown if stored for later, so avoid making this salad far in advance.
Reheating: Not applicable — this is a cold salad.
Nutrition: Approx. 260 kcal, 3 g protein, 24 g fat, 10 g carbohydrates per serving.
FAQs:
Q: Can I use regular vegetable oil instead of palm oil?
A: Yes, though the dish will lose its characteristic golden-red colour and nutty depth of flavour.
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