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The tropical avocado, or alligator pear, is a treasured element of salads in many countries, especially in West Africa. It's appealing, delicate, nutty-flavored flesh with a buttery texture may be served unpeeled in halves or peeled in sections, with only salt, lemon or lime juice, or various salad dressings. Very often the halves are stuffed; or the fruit may be combined with other foods. Because the avocado discolors quickly when cut, it must be sprinkled at once with lemon juice or vinegar.
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What You Need:
(To Serve: 6 - 8)
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1 head leafy lettuce, washed, dried, and refrigerated
3 medium-sized ripe avocados, peeled, pits removed, and cut into rings
3 hard-cooked eggs, shelled and sliced
3 medium-sized tomatoes, peeled and sliced
1 cup chopped peanuts
1/3 cup peanut or salad oil
Juice of 1lemon
2 tablespoons wine vinegar
¼ teaspoon cayenne
Salt, pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Arrange lettuce leaves in a salad bowl.
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2. Place avocado rings, egg and tomato slices, in circles over lettuce.
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3. Sprinkle with chopped peanuts.
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4. Combine remaining ingredients in a small jar, shake well and pour over salad.
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5. Serve at once.
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