Although this recipe accompanied me throughout my childhood and into my teenage years, I unfortunately used it far too infrequently as a result.
I've already published several new interpretations of this recipe on my blog, such as avocado salad with pomegranate seeds or another version with shrimp, but I've unfortunately always forgotten the original from my home country of Cameroon. I really must put an end to this!
Avocados come in all shapes and sizes in Cameroon, catering to every taste. The best, however, are those from Mbouda, especially the Avocats-beurre , which translates "butter avocado ." They are so named because their consistency is as smooth and spreadable as butter, and their flavor is exceptionally aromatic. For this reason, they are simply the ultimate delicious avocado.
For as long as I can remember, we often had avocado salad at home, always with a delicious vinaigrette dressing. It just occurred to me that I hardly knew any other kind of dressing before I came to Germany. We only ever had vinaigrette with all kinds of salads, no dressings like French, Italian, or Caesar. The advantage of vinaigrette is that it's quick and easy to prepare with just a few ingredients and goes well with almost any type of salad.
This salad came back to me recently while I was in the midst of preparations for my latest cooking class. I was looking for the perfect starter for the chicken , which was planned as the main course. This first course needed to be quick and easy to prepare so it could be finished within the allotted time of the class. Nevertheless, it had to be delicious and something special to impress my participants. And of course, it shouldn't steal the show from the star of the evening ( the chicken ). Suddenly, the solution to my dilemma came to me: Why not a simple avocado salad? After a trial run, as I often do before my cooking classes, and thanks to the numerous positive reactions from my taste testers (family members), the decision was really easy.
The recipe was so well received by the participants in my cooking class that I was a little worried I wouldn't be able to top that enthusiasm with the chicken dip. But luckily, on that lovely evening, both dishes were crowned equally stars among the dishes I presented.
Finally, it is a great honor for me to present the Salade d'Avocado à la Camerounaise – in its original form, just as we used to prepare it in my homeland.
The whole thing as a video
And for download…
Ingredients
- 2-3 ripe avocado
- approximately 15 mini Roma tomatoes
- 1 small red onion
- 2 hard-boiled eggs
- 1 a few coriander or parsley leaves
- 2 tbsp vinegar , e.g. Balsamic Bianco
- 3 tablespoons of cooking oil
- 1 tsp mustard
- salt and pepper
Instructions
- Peel the avocado, cut it into pieces and place it in a bowl.
- Cut the washed and dried Roma tomatoes in half each and add them to the avocado in the bowl
- Cut the red onion into thin strips and add it to the bowl
- Finely chop the coriander or parsley and add it to the bowl as well
- Season with salt and pepper and set aside
The vinaigrette
- In a small bowl, combine mustard, oil, vinegar, salt, and pepper and mix well to create a velvety vinaigrette
- Add the vinaigrette to the rest in the bowl and mix well
- Peel the previously hard-boiled eggs and divide them into four pieces, then arrange them over the salad and enjoy
