Avocado Salad with Spicy Groundnut (Peanut ) Dressing

Honestly, this recipe came in the nick of time, just as I was beginning to question both my cooking and baking skills as well as the food of Ghana.  As I mentioned yesterday, I haven’t been having much luck with many of the recipes I’ve been finding both online and in old African cookbooks.  Honestly, I could probably post about two weeks of flops recipes if anybody is interested.

But this recipe is a winner- hot, sour, salty and sweet with the richness and creaminess of avocado.  Makes me wish I still lived in a place with avocado trees…

Those of you who are heat averse, feel free to cut back on the cayenne.


Avocado and Groundnut Dressing

Yield: 2-3 servings


* 2 avocados, ripe
* 2 Tablespoon lemon juice, fresh
* 2 Tablespoons olive oil
* 2 Tablespoons minced red onion
* 3 tablespoons peanuts
* 3/4 teaspoon paprika
* 3/4 teaspoon cinnamon
* 3/4 teaspoon cayenne
* 1 teaspoon sugar
* salt (to taste)
* chopped cilantro, as a garnish
* coarsely chopped peanuts, as a garnish


Cut the avocados in half lengthwise, remove the pit and cube the flesh (note: Elise has a really great tutorial on an easy way to do this, BTW).

Place in a bowl with lemon juice, olive oil, and onion and toss gently.

Grind the peanuts (either use a coffee or spice grinder or just roll a rolling pin over the peanuts) so you have small chunks and mix with the paprika, cinnamon, cayenne, sugar and salt. Sprinkle over the avocado and toss gently.

Garnish with chopped cilantro and peanuts.

Adapted from the 100+ exact same recipes available online.

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6 Responses to “Avocado Salad with Spicy Groundnut (Peanut ) Dressing”

  1. #
    Carrie — March 11, 2011 at 9:02 pm

    What an interesting combination of ingredients! I'm loving it and will definitely try this out. How can peanuts and avocados together be anything but great??


  2. #
    Anonymous — March 14, 2011 at 12:29 am



  3. #
    Anonymous — March 16, 2011 at 1:59 am

    thank you for this will be trying this recipe out for lunch tomorrow


  4. #
    Joanna — April 4, 2011 at 1:52 pm

    So simple yet so delicious :-)


  5. #
    Anonymous — April 4, 2011 at 7:12 pm

    I think it would be nice with some halved red grapes mixed in, to break up the fat-on-fat monotony.


  6. #
    Lauren, Ephemerratic — February 5, 2013 at 11:00 am

    Mmmm. I am looking for a starter to serve before a vegan groundnut stew (I’m not vegan, but I sometimes cook that way). This is it!


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