AVOCADO SALSA SALAD
And yet another souvenir from our Rwanda trip: the avocado salsa salad, a perfect recipe for the summer (and the hot days 😉 ). I discovered it during our short but relax stay at lake Kivu, the Rwandan riviera. And I just loved the fresh taste of it with the local avocadoes and tomatoes. This healthy salad is perfect either as a starter or as an accompaniment.
Ingredients (for 4 persons):
- 2 avocados
- 1 cup of cocktail or cherry tomatoes
- 1 or 2 shallots
- salad oil
- wine vinegar
- balsamic vinegar
- 1 tablespoon of lime juice
- fresh ground black pepper
- sea salt
All the different ingredients, including the vegetables, were from the Delhaize home brand and even sponsored this time by Delhaize for their Summer Food Challenge!
Beginn with peeling the shallots before slicing them into very small pieces.
Wash and dice the tomatoes into tiny pieces. Make sure to use a serrated knife for this. The teeth grab onto a tomato’s thin skin and cut straight through rather than slipping off the side or squishing the tomato with unnecessary pressure.
For the dressing: pour 5 tablespoons of oil, 4 tablespoons of wine vinegar, 2 tablespoons of balsamic vinegar and the lime juice into a bowl, stir well. Add some freshly grounded black pepper as well as some sea salt, taste if it’s spicy enough. Add the sliced shallots and the tomatoes, mix everything.
Cut your avocados in two, take out the stones. Little trick: plant the blade of your knife with a snap into the core and peel it off by turning it slowly around in its hole.
Place each half unto a plate, pour the tomato dressing into the hole. You can also enlarge the hole by carefully taking out some flesh, which allows you to put more dressing into it. Your avocado salsa salad is ready to be served as a starter.
Prepare the dressing as described. Cut the avocado in two, take out the stone, peel the avocado before chopping them into small pieces. Toss all the ingredients together and mix well before serving in a nice bowl.