Every time I looked up Swazi salads, I happened across some combination of avocado, lettuce, onion, and beets. Beets were everywhere: red heaped piles of shredded beets, beet jelly with corn in it, sliced beets. Just look at this Swazi Food Recap. I also found a fun avocado and radish salad topped with a squeeze of lemon juice, fresh grated ginger, and crushed peanuts from The World Cookbook for Students. In the spirit of salads everywhere – the “toss what you have together”variety – I combined the ideas and came up with a beautiful, nutritious salad, or “Slaai” as they call it in Swaziland.
| Servings |
| 4-6 people |
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Every time I looked up Swazi salads, I happened across some combination of avocado, lettuce, onion, and beets. Beets were everywhere: red heaped piles of shredded beets, beet jelly with corn in it, sliced beets. Just look at this Swazi Food Recap. I also found a fun avocado and radish salad topped with a squeeze of lemon juice, fresh grated ginger, and crushed peanuts from The World Cookbook for Students. In the spirit of salads everywhere – the “toss what you have together”variety – I combined the ideas and came up with a beautiful, nutritious salad, or “Slaai” as they call it in Swaziland.
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Ingredients
For the salad:
- 1 large avocados , cubed
- 1 head romaine lettuce , chopped
- 2-3 beets , cooked and sliced
- 2-3 radishes , sliced
- 1/4 cup peanuts (crushed)
Dressing:
- 1 lemon , juiced
- 1 tsp ginger root , freshly grated
- salt
- pepper
Servings: people
Units:
Instructions
- Combine all salad ingredients. Whisk together salad dressing and drizzle over the salad. Place remainder on the table for diners to add more, as desired.