Tropical Avocado and Tomato Salad
Guacamole in the Form of a Salad
Living in Brazil
Living in Brazil sure is different from living in North America. In addition to discovering a number of cultural differences (I was expecting this), I also encountered a lot of food differences. And I'm not talking about the dishes people traditionally make at home or popular street foods. Even supermarkets, places that are supposed to sell commercialized foods that are available everywhere, are different. For example, most people buy milk that doesn't require refrigeration prior to being opened and one really needs to search for 'real' milk. Finding a completely natural yoghurt has proven to be impossible. On the other hand, produce is abundant here.... well... was... before the trucker strike.
Getting Creative When There Isn't Much to Choose From
Over a week ago, on May 21, Brazilian truck drivers began a strike to protest against rising diesel prices. While diesel prices affect the truck drivers, this strike impacted the entire country. Supermarkets began running out of products, gas stations closed, hospitals began running low on supplies and household ran low on gas. Perishable products were a rather rare sight, even in larger supermarkets, during the end of the strike. Customers also weren't permitted to buy anything in large quantities.
Thankfully for my family, we still had large amount of non-perishable goods at home and an avocado tree in the backyard. We also grow our own tomatoes and some herbs. In addition, since Brazil is a tropical country, it isn't uncommon to find fruit trees in the wild. For example, I have already seen a number of lime trees in forests. This combination of available fruits and vegetables was what gave me the idea for my salad.
Avocado and Tomato Salad
I originally thought of making guacamole, but I wanted to make use of the tomatoes. Also, tortilla chips ran out at the store and dipping bread into guacamole just isn't the same thing. The lime juice in the salad gives it a nice tropical twist and I discovered that tomatoes and avocados go well together.
Prep time: 10-15 minutes, depending on your vegetable chopping skills
Serves: 4 people if served as a side; 2 people if eaten as a main dish
I also added some herbs because they were there, but these are totally optional.
- 3 regular-sized tomatoes (whatever regular means to you)
- 2 average avocados - the avocados grown here are enormous, much larger than anything I've seen before, so I just used one.
- Juice of 1 lime - the only 'lemons' I've seen here are green, so I consider them to be limes, however, locals insist that these indeed are regular lemons and that they've never seen a yellow lemon
- 2-3 garlic cloves -use less if you don't like the taste of garlic (or skip this ingredient)
- 6 tbsp olive oil - add more to taste
- salt - this ingredient is always added to taste
- green onion - completely optional, but I find it goes well with this salad
- parsley - same thing as the green onion
Share Your Preferences
What's your all time favorite savory salad ingredient?
- Chop all the ingredients that need to be chopped. Chop the garlic into very small pieces, the smaller the better, unless you want your salad to have a strong garlic taste. Dice the tomatoes and avocado(s), the size of the pieces depends on your preference. Chop the herbs as well.
- Add everything to a medium sized bowl.
- Squeeze your lime or use a juicer. Make sure that the seeds don't fall into the salad.
- Add the olive oil and salt.
- Stir well.
- Serve and enjoy! Goes well with bread - we ate it with French bread.
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