Loaded avocado salad

Loaded Avocado Salad – Saladi ya Parachichi

I did not have the best of experience the first time I ate avocado. I did not like it at all. Now I know why; it was a different kind of avocado that I still do not like up to this day. They are very large – green and watery inside, not as creamy.

I think I was not 10 years old yet in Mwanza, Tanzania. A friend of my aunt came to visit us from Moshi. She came with parachichi (avocados). I knew her for a few years, but that was the first time she came from Moshi with (parachichi) avocados. The curious me I could not wait to try. I did not like the taste.

A few years later in Dar-Es-salaam, I saw a different fruit, (at least that is what I thought). I was then told that it was a parachichi (avocado). How could it be? I asked myself, because it looked very different from the parachichi I tried in Mwanza. Since it looked different, I thought it could taste different, so I tried. This was creamy and yellow inside. I thought that particular parachichi was close to butter, exactly what I like. Since then, I loved avocados, but not the large, green, and watery ones; I love the small, dark, buttery and yellow inside.

Then we moved to Nairobi Kenya! The land of avocados, at least that is what I thought because avocados were sold in every grocery store and even the neighborhood kiosk. I made sure I had enough for the first few years, until I could pass them in the store without being excited.

Here is one of the recipes of avocado salad that I love so much. In East Africa, We serve Avocado both as fruit and vegetable.
Serve: 5



  • 4 medium avocados (cut in big chunks)
  • 1 1/2 cup or 1 small, thinly sliced cucumber
  • 1/2 cup or 1 small, thinly sliced tomato (cut in half, remove seeds, then cut into thin slices)
  • 1/4 cup thinly sliced onion
  • 2 tbsp. chopped cilantro/parsley
  • 1 tbsp. lemon or lime juice
  • 1/4 – 1/2 tsp. fresh ginger juice
  • 1/2 tsp. salt
  • 3 tbsp. extra virgin olive oil or vegetable oil
  • Habanero / hot chilis (optional)


  1. In a big bowl, mix all ingredients except avocado. Cover and set aside to chill for 30 minutes or more.
  2. Add avocados only when you are about to serve so that they will not turn brown. Serve immediately.


This is the one salad most Tanzanian kids know and love. Traditionally, raw cabbage is used for this dish. However, I prefer to first slightly steam the cabbage before using it in the salad. For authentic recipe do not add virgin oil.


NB. You can make a quick mix without measuring; the amount of cut tomatoes and cabbage should be equal while the amount of onions should be about 1/2 or 1/3 of tomatoes.

  • 1 lb. (1/2 kg) Tomatoes (Cut tomatoes in about 1/2 a centimeter thin slices)
  • 1/4 lb. or 1 cup Cabbage (Cut cabbage in very thin strips of about 4 to 6 centimeters long)
  • 1/4 cup Red Onions (Cut red onions in very thin slices)
  • Hot peppers
  • 1/2 lb. (1/4 kg) Cucumbers (thinly sliced) – Optional
  • 1/2 cup Coriander leaves /cilantro
  • 2 tbsp Fresh lemon/lime juice
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Salt

Mix all the ingredients in a bowl. If needed, add more salt, lemon juice, olive oil and coriander to your taste.
Eat with:

  1. Holiday Pilau

I first post this in September 2009 at tasteoftanzania.com