Ghanaian Salad with Avocados

Why You’ll Love This Recipe

• Rich in healthy fats: The avocados provide creamy texture and heart-healthy fats, making this salad both satisfying and nutritious.

• Bold and flavorful: The combination of fresh vegetables and a tangy dressing creates a vibrant and refreshing salad, perfect for any occasion.

• Customizable: You can easily adjust the ingredients based on what’s available or add your favorite veggies and proteins to make it a complete meal.

• Quick and easy: With minimal preparation, this salad is a simple yet delicious addition to any meal.

Ingredients

For the salad:

• 2 ripe avocados, peeled and diced

• 1 medium cucumber, diced

• 2 medium tomatoes, diced

• 1 red bell pepper, diced

• 1 small red onion, thinly sliced

• 1 cup mixed greens (optional, for extra crunch)

• 1/2 cup boiled corn kernels (optional, for added texture)

• 1 hard-boiled egg, sliced (optional, for protein)

For the dressing:

• 2 tbsp olive oil or vegetable oil

• 1 tbsp fresh lime or lemon juice

• 1 tsp honey or sugar (optional, for sweetness)

• 1 tsp Dijon mustard (optional, for a little tang)

• Salt and pepper, to taste

• A pinch of cayenne pepper (optional, for a bit of heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables: Dice the avocados, cucumber, tomatoes, and red bell pepper. Thinly slice the red onion. If using, boil the corn kernels and slice the hard-boiled egg.

2. Assemble the salad: In a large bowl, combine the diced avocado, cucumber, tomatoes, bell pepper, and red onion. If you’re using mixed greens, corn, or a hard-boiled egg, add those as well.

3. Make the dressing: In a small bowl, whisk together the olive oil, lime or lemon juice, honey or sugar (if using), Dijon mustard, salt, pepper, and cayenne pepper. Taste and adjust the seasoning as needed, adding more lime juice or honey for balance.

4. Toss the salad: Drizzle the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated.

5. Serve: Serve immediately as a light side dish, or enjoy it as a main course with a serving of grilled chicken, fish, or tofu. This salad is also great with a side of flatbread or rice.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10-15 minutes

• Cook Time: 10 minutes (if boiling corn and eggs)

• Total Time: 15-25 minutes

Variations

• Add protein: For a more filling meal, top the salad with grilled chicken, shrimp, or chickpeas. You can also add beans like black beans or kidney beans for a vegetarian protein option.

• Use different vegetables: Add other fresh veggies like carrots, radishes, or celery for added crunch and flavor.

• Add nuts: Toasted peanuts, cashews, or almonds can add extra texture and a nutty flavor to the salad.

• Dressing variation: For a different dressing, try using a yogurt-based dressing or a simple balsamic vinaigrette for a tangy contrast to the creamy avocados.

Storage/Reheating

• Storage: This salad is best served fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. The avocados will brown, so it’s best to eat it the same day.

• Reheating: This salad is meant to be served chilled or at room temperature, so no reheating is necessary.

FAQs

Can I use frozen corn for this salad?

Yes, you can use frozen corn. Just thaw it before adding it to the salad for a pop of sweetness and texture.

Can I make this salad ahead of time?

While you can prep the vegetables and make the dressing ahead of time, it’s best to assemble the salad and add the avocado just before serving to prevent it from browning.

Can I add other fruits to the salad?

Absolutely! Mango, pineapple, or orange segments would be a delicious and tropical addition to this salad.

How do I keep the avocado from browning?

To prevent the avocado from browning, you can toss the diced avocado with a little lime or lemon juice before adding it to the salad. Additionally, assemble the salad right before serving to keep the avocado fresh.

Can I make this salad spicy?

Yes, you can add a sliced chili pepper, a sprinkle of chili flakes, or a dash of hot sauce to the dressing for an extra kick of spice.

Conclusion

This Ghanaian-inspired Pear and Avocado Salad is a delightful, fresh, and vibrant dish that is both simple to make and full of flavor. The creamy avocados and sweet, crunchy vegetables come together with a tangy dressing, creating a salad that is perfect for any occasion. Whether served as a light meal, a side dish, or a topping for your favorite proteins, this salad will impress with its bright, clean flavors and satisfying textures. Enjoy!

Ghanaian Salad with Avocados

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This Ghanaian Salad with Avocados is a vibrant, nutrient-packed dish that’s full of fresh vegetables, hearty avocados, and a zesty dressing that brings it all together. It’s a refreshing and satisfying side dish, or can even serve as a light main course for lunch or dinner.

• Author: Laura
• Prep Time: 10-15 minutes
• Cook Time: 10 minutes (if boiling corn and eggs)
• Total Time: 15-25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw, Boiling
• Cuisine: Ghanaian
• Diet: Vegan

Ingredients

• 2 ripe avocados, peeled and diced
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 cup mixed greens (optional, for extra crunch)
• 1/2 cup boiled corn kernels (optional, for added texture)
• 1 hard-boiled egg, sliced (optional, for protein)
• 2 tbsp olive oil or vegetable oil
• 1 tbsp fresh lime or lemon juice
• 1 tsp honey or sugar (optional, for sweetness)
• 1 tsp Dijon mustard (optional, for a little tang)
• Salt and pepper, to taste
• A pinch of cayenne pepper (optional, for a bit of heat)

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Instructions

1. Prepare the vegetables: Dice the avocados, cucumber, tomatoes, and red bell pepper. Thinly slice the red onion. If using, boil the corn kernels and slice the hard-boiled egg.
2. Assemble the salad: In a large bowl, combine the diced avocado, cucumber, tomatoes, bell pepper, and red onion. If you’re using mixed greens, corn, or a hard-boiled egg, add those as well.
3. Make the dressing: In a small bowl, whisk together the olive oil, lime or lemon juice, honey or sugar (if using), Dijon mustard, salt, pepper, and cayenne pepper. Taste and adjust the seasoning as needed.
4. Toss the salad: Drizzle the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated.
5. Serve: Serve immediately as a light side dish, or enjoy it as a main course with a serving of grilled chicken, fish, or tofu. This salad is also great with a side of flatbread or rice.

Notes

• Add protein: For a more filling meal, top the salad with grilled chicken, shrimp, or chickpeas. You can also add beans like black beans or kidney beans for a vegetarian protein option.
• Use different vegetables: Add other fresh veggies like carrots, radishes, or celery for added crunch and flavor.
• Add nuts: Toasted peanuts, cashews, or almonds can add extra texture and a nutty flavor to the salad.
• Dressing variation: For a different dressing, try using a yogurt-based dressing or a simple balsamic vinaigrette for a tangy contrast to the creamy avocados.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 9g
• Protein: 4g
• Cholesterol: 0mg