Ingredients with Measurements:
- 1 kiwano fruit, peeled and diced
- 2 ripe avocados, peeled, pitted, and diced
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the diced kiwano, diced avocado, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice and olive oil until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or chill in the refrigerator until ready to serve.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4
Nutritional information:
- Calories: 210
- Fat: 19g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 2g
Substitutions for ingredients:
- Kiwano can be substituted with cucumber or honeydew melon.
- Red onion can be substituted with shallots or green onions.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice or white wine vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add diced tomatoes or bell peppers for extra color and flavor.
- Top with crumbled feta cheese or sliced almonds for added texture.
- Use this salad as a filling for tacos or wraps.
Tips and tricks:
- To easily peel the kiwano, cut off the ends and slice the fruit lengthwise. Use a spoon to scoop out the seeds and flesh.
- To prevent the avocado from turning brown, toss it with the lime juice dressing immediately after cutting.
- For a spicier salad, add diced jalapeno or red pepper flakes.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro leaves or lime wedges.
Garnishes: Cilantro leaves and lime wedges
Pairings: Grilled chicken or fish
Suggested side dishes: Corn on the cob or garlic bread
Troubleshooting advice: None
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store the salad in the refrigerator until ready to serve to prevent bacterial growth.
Food history: Kiwano, also known as horned melon, is native to Africa and is now grown in many parts of the world. Avocado is native to Mexico and Central America and has been cultivated for thousands of years.
Flavor profiles: The kiwano has a sweet and tangy flavor, while the avocado is creamy and mild. The red onion adds a sharp and slightly spicy flavor, and the cilantro adds a fresh and herbaceous note.
Serving suggestions: Serve this salad as a light lunch or as a side dish for a summer barbecue.
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