Tanzanian Avocado Salad

Tanzanian Avocado Salad
Miriam Kinunda

In Tanzania, some people serve this salad for breakfast. Cucumber and avocados can be served alongside smoked fish or shellfish, but people from the coast of Tanzania would add a salted fish, such as salted cod. 

4
Servings
195
Calories Per Serving
Deliver Ingredients

Notes

This recipe is also in Taste of Tanzania: Modern Swahili Recipes for the West, cookbook

Ingredients

  • 1/2 Teaspoon salt
  • 1 Cup or 1 small, thinly sliced cucumber
  • 1/4 Teaspoon fresh minced ginger
  • 1/2 Cup or 1 small, thinly sliced tomato (cut in half, remove seeds, then cut into thin slices)
  • 1/4 Cup thinly sliced onions
  • 1 Tablespoon lemon or lime juice
  • 2 Tablespoons extra virgin olive oil or vegetable oil
  • 2 Tablespoons chopped cilantro
  • 1 Cup or 1 small grated carrot
  • 3 medium avocados

Ingredients

Directions

In a big bowl, mix all ingredients except avocado. Cover and set aside to chill for 30 minutes. Peel and cube avocadoes and add them to the other ingredients only when you are about to serve, so that they will not turn brown.

Directions

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
16mg
5%
Carbohydrate, by difference
11g
8%
Protein
10g
22%
Vitamin A, RAE
6µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
79mg
8%
Choline, total
24mg
6%
Fiber, total dietary
1g
4%
Fluoride, F
31µg
1%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
8µg
15%
Sodium, Na
783mg
52%
Water
121g
4%
Zinc, Zn
1mg
13%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.