Ensalada de Aguacate (Avocado Salad)

Ingredients

• 2ripe medium avocados
• 1 bunchcoriander, coarsely chopped
• 1 smallred onion, thinly sliced
• 3 clovesgarlic, minced
• 1lime, juiced
• 30 ml (2 tbsp)olive oil
• 7.5 ml (½ tbsp)dried or fresh oregano
• to tastekosher salt
• to tastecoarsely ground black pepper
• optionalfeta cheese

Instructions

1. 1

   Cut the avocados

   Leaving the skin on, cut each avocado in half lengthways and remove the stone. Cut each half into quarters.

2. 2

   Marinate the onion

   Put the onion, garlic, olive oil, oregano, coriander, salt and pepper in a mixing bowl. Leave the onion mixture to marinate for 10–20 minutes.

3. 3

   Coat the avocado

   Add the avocado pieces and gently massage them with the vinaigrette until coated.

4. 4

   Season and serve

   Taste and adjust the seasoning as needed, then arrange the salad in mounds on individual plates.

What is avocado salad?

Ensalada de aguacate is a simple salad built around ripe avocado, often served as a cool side alongside a fuller meal. This Cuban-style version combines it with onion, garlic, herbs and an oil-based dressing.

The appeal is the contrast: buttery avocado against sharp onion, aromatic garlic and bright herbs. The ingredient list includes lime juice, though the method does not say when to add it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 488 calories, 5g protein, 28g carbs, 44g fat.

The avocado and olive oil provide most of the fat and energy, while the avocado also contributes carbohydrates; the herbs and onion add smaller amounts. Protein is modest, so serve it alongside beans, fish or another protein-rich dish to make a more balanced plate.

Choosing the ingredients

Avocados: Choose fruit that yields slightly when pressed but is not mushy, so the pieces hold together when dressed.

Onion and herbs: Slice the onion thinly so it softens during its rest in the bowl. Coarsely chopped coriander gives the salad a fresh, leafy flavour.

Let the onion marinate

Resting the onion with the garlic, oil, oregano and seasonings takes the edge off its raw bite and lets the flavours mingle. The recipe specifies 10–20 minutes for this step.

The listed lime juice is not mentioned in the method. For the complete ingredient list, include it in the dressing mixture when you marinate the onion.

Keep the avocado intact

Once the avocado is in the bowl, use a light touch as you coat it with the dressing. The aim is to season the pieces without crushing them into a mash.

If the fruit is very ripe, fold it through gently rather than massaging it firmly.

Allow for the resting time

Although the listed total time is 3 minutes, the method also calls for a 10–20 minute onion marinade. Plan for that resting time if you want to follow the method as written.

Add the avocado after the onion mixture has rested, then taste and adjust the seasoning just before serving.

Serving ideas

Serve the salad in individual mounds as a side with grilled fish, beans or rice. Its creamy texture and sharp dressing can complement a warm, simply seasoned main.

Feta is listed as an optional addition; crumble it over the salad at the table if you want a salty finish.

Recipe notes & tips

• Use ripe avocados that still hold their shape when cut.
• Slice the onion thinly so it softens more evenly in the dressing.
• Give the onion mixture the full 10–20 minute rest if time allows.
• Coat the avocado gently to keep the pieces from breaking down.
• Taste the dressing before serving and adjust the salt and pepper.

Variations

• Add feta: Crumble the optional cheese over the salad just before serving.
• Use lemon: Substitute lemon juice for the listed lime juice for a different citrus note.
• Make it milder: Rinse the sliced onion briefly and drain it before marinating.
• Add tomato: Fold in chopped ripe tomato just before serving.
• Add beans: Serve with or fold in drained beans for a more substantial side.

Common mistakes to avoid

• Using mushy avocados: Choose fruit that yields slightly but still holds its shape.
• Cutting thick onion slices: Slice the onion thinly so it softens during the marinade.
• Skipping the resting time: Allow 10–20 minutes for the onion mixture to marinate.
• Overworking the avocado: Coat it gently so the pieces do not turn to mush.
• Forgetting the lime: The ingredient list includes lime juice even though the method does not specify when to use it; add it to the dressing.

How to store

Store leftovers in an airtight container in the fridge and eat within a day; avocado can brown and soften as it sits. Pressing food wrap against the surface may help limit browning, but the salad is best freshly made.

Frequently asked questions