Why You’ll Love This Recipe
This Nigerian Salad stands out because it’s not just a salad—it’s a complete, hearty dish that can easily be enjoyed as a main meal or a side. It’s packed with fresh vegetables, boiled eggs, and a rich mayonnaise-based dressing, making it satisfying and nutritious. Whether you’re preparing it for a holiday feast or a simple lunch, this salad adds a delightful burst of color and flavor to the table. It’s customizable, so you can adjust the ingredients based on your preferences, and it’s always a crowd-pleaser.
Ingredients
- 1 medium cucumber, peeled and diced
- 1 large carrot, peeled and grated
- 1 medium tomato, diced
- 1 medium-sized onion, finely chopped
- 3 boiled eggs, chopped
- 1/2 cup of sweet corn (canned or boiled)
- 1/2 cup of green peas (canned or boiled)
- 1/2 cup of mayonnaise
- 2 tablespoons of salad cream
- Salt and pepper to taste
- Optional: 1/2 cup of cooked chicken or tuna (for extra protein)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by boiling the eggs and allowing them to cool. Once cool, chop them into small pieces.
- Prepare your vegetables: peel and dice the cucumber, grate the carrot, and chop the tomato and onion into small pieces.
- If you’re using canned sweet corn or green peas, drain and rinse them well.
- In a large mixing bowl, combine all the chopped vegetables, eggs, sweet corn, and green peas.
- Add the mayonnaise and salad cream to the bowl, and stir everything together gently until well mixed.
- Season with salt and pepper to taste, and mix again to ensure everything is evenly coated with the creamy dressing.
- Optionally, you can add cooked chicken or tuna for an added protein boost, then toss everything again.
- Serve immediately, or refrigerate for an hour for the flavors to meld before serving.
Servings and Timing
- Servings: 4-6 people
- Preparation time: 15 minutes
- Cooking time: 10 minutes (for boiling the eggs and vegetables, if needed)
- Total time: 25 minutes (plus refrigeration time, if desired)
Variations
- You can substitute the sweet corn and green peas with other vegetables like bell peppers or cooked potatoes for a different texture and flavor.
- For a spicier kick, add some chopped green chilies or a dash of hot sauce to the dressing.
- If you prefer a lighter version, use Greek yogurt instead of mayonnaise for a tangy and healthier dressing.
- You can also add boiled chicken or tuna to make the salad more substantial or leave it vegetarian.
Storage/Reheating
- Store any leftover Nigerian Salad in an airtight container in the refrigerator. It can be kept for up to 2 days.
- It’s best to consume it within the first 24 hours to enjoy the freshness of the vegetables.
- If you’re planning to serve it later, consider dressing it just before serving to keep the salad crispy and fresh.
- There’s no need to reheat this salad as it is typically served cold. Simply give it a good stir before serving if it’s been stored in the fridge.
FAQs
1. Can I make Nigerian Salad ahead of time?
Yes, you can prepare Nigerian Salad a few hours in advance. Just store it in the refrigerator until you’re ready to serve.
2. Can I use other vegetables for this salad?
Absolutely! You can swap the cucumber, carrots, or tomatoes for other vegetables like lettuce, bell peppers, or avocado.
3. How long will Nigerian Salad last in the fridge?
The salad will last up to 2 days in the fridge, but for the best taste and texture, it’s ideal to consume it within 24 hours.
4. Can I use store-bought mayonnaise for this recipe?
Yes, store-bought mayonnaise works perfectly for this recipe. You can also use homemade mayonnaise for a more personal touch.
5. Can I make this salad spicier?
Yes, you can add chopped green chilies, a bit of hot sauce, or even some pepper for a spicy version.
6. Is Nigerian Salad vegetarian-friendly?
Yes, this salad is vegetarian as long as you don’t add meat or fish. It’s packed with healthy veggies and proteins from the eggs.
7. Can I use a different dressing instead of mayonnaise?
Yes, you can substitute the mayonnaise with Greek yogurt, sour cream, or even a vinaigrette dressing for a lighter option.
8. What type of onions should I use for Nigerian Salad?
You can use red onions or white onions, depending on your preference. Red onions tend to have a milder taste and add a pop of color.
9. Is it necessary to boil the eggs before adding them to the salad?
Yes, boiled eggs are essential for this recipe as they provide a creamy texture and a protein boost. However, if you prefer, you could use scrambled eggs, although this is not traditional.
10. Can I add more protein to the salad?
Yes, you can add chicken, tuna, or even shrimp for extra protein. Simply dice or shred them and mix them into the salad.
Conclusion
Nigerian Salad is a vibrant and satisfying dish that combines fresh vegetables, creamy dressing, and protein-rich eggs. It’s simple to make, customizable, and perfect for any occasion. Whether you’re serving it as a light meal or a side dish, it’s sure to be a hit. This recipe is versatile and can be adjusted based on your preferences or dietary needs. Try it out today, and enjoy the delicious flavors of this Nigerian classic
PrintNigerian Salad
Nigerian Salad is a vibrant, creamy dish combining fresh vegetables, boiled eggs, and a mayonnaise-based dressing. Perfect for family gatherings or festive occasions, this dish offers a hearty and satisfying option that can be served as a main meal or side. Customize the ingredients to suit your taste, making it a crowd-pleaser that everyone will love.
- Prep Time: 15min
- Cook Time: 10min
- Total Time: 25min
- Yield: 4-6servings
- Category: salad
- Method: Mixing
- Cuisine: Nigerian
- Diet: Vegetarian
Ingredients
- 1 medium cucumber, peeled and diced
- 1 large carrot, peeled and grated
- 1 medium tomato, diced
- 1 medium-sized onion, finely chopped
- 3 boiled eggs, chopped
- 1/2 cup of sweet corn (canned or boiled)
- 1/2 cup of green peas (canned or boiled)
- 1/2 cup of mayonnaise
- 2 tablespoons of salad cream
- Salt and pepper to taste
- Optional: 1/2 cup of cooked chicken or tuna (for extra protein)
Instructions
- Start by boiling the eggs and allowing them to cool. Once cool, chop them into small pieces.
- Prepare your vegetables: peel and dice the cucumber, grate the carrot, and chop the tomato and onion into small pieces.
- If you’re using canned sweet corn or green peas, drain and rinse them well.
- In a large mixing bowl, combine all the chopped vegetables, eggs, sweet corn, and green peas.
- Add the mayonnaise and salad cream to the bowl, and stir everything together gently until well mixed.
- Season with salt and pepper to taste, and mix again to ensure everything is evenly coated with the creamy dressing.
- Optionally, you can add cooked chicken or tuna for an added protein boost, then toss everything again.
- Serve immediately, or refrigerate for an hour for the flavors to meld before serving.
Notes
- You can customize the vegetables, adding bell peppers, avocado, or even boiled potatoes for a unique twist.
- For a spicier version, include chopped green chilies or hot sauce in the dressing.
- Substitute mayonnaise with Greek yogurt for a tangy and lighter dressing.
