Mexican Avocado Salad

Ingredients

• 1/2 smallred onion, thinly sliced
• 2 large or 3 smallripe avocados
• 30 ml (2 tbsp)fresh lime juice
• 7.5 ml (1/2 tbsp)extra virgin olive oil
• 1 small handfulfresh coriander, finely chopped
• A generous pinch, plus more to tastesea salt

Instructions

1. 1

   Soak the onion

   Put the sliced red onion in cold water and leave it to soak while you prepare the other ingredients.

2. 2

   Dress the avocado

   Dice the avocado into a mixing bowl. Add the lime juice, extra virgin olive oil, chopped coriander and a generous pinch of salt. Fold gently so the avocado is coated without becoming mashed, then leave the mixture to stand for 5 minutes.

3. 3

   Add the onion

   Drain the onion and pat it dry with kitchen paper. Add it to the avocado and fold it through gently.

4. 4

   Season and serve

   Taste and add more salt if needed. Serve the salad immediately.

What is Mexican avocado salad?

This is a simple, Mexican-inspired side built around ripe avocado, lime and coriander. Those fresh, tangy flavours pair naturally with the richness of avocado.

The recipe stays deliberately straightforward: lime and olive oil make a light dressing, while a brief soak softens the sharpness of the red onion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 3g protein, 13g carbs, 22g fat.

Most of the energy and fat come from the avocado, with a smaller amount of fat from the olive oil. The avocado also provides most of the carbohydrates and fibre; this salad contains little protein, so serve it with beans, eggs or another protein-rich dish to round out the plate.

Choosing the ingredients

Avocados: Choose fruit that yields slightly to gentle pressure but is not mushy. Ripe avocados hold their shape better when folded into the dressing.

Lime and coriander: Fresh lime juice adds brightness, and chopped coriander brings a fragrant, herbal note. Use the lime juice in the bowl before adding the avocado so the pieces are coated as you mix.

Why soak the onion?

Red onion: Soaking the slices in cold water helps make their flavour less sharp, so they complement rather than dominate the avocado. Drain them well and pat them dry before adding them to the salad.

Folding without mashing

Gentle mixing: Avocado bruises and breaks down easily, so use a folding motion rather than stirring vigorously. A wide bowl gives you room to turn the pieces through the dressing without crushing them.

Short rest: Letting the dressed avocado stand for 5 minutes gives the lime, oil and salt a little time to coat the pieces. Add the onion afterwards, as directed, to keep it distinct.

Serving the salad

Serve it straight away while the avocado is fresh and the pieces are intact. It works alongside tacos, grilled vegetables, beans or other Mexican-inspired mains.

For a balanced plate, pair a portion with a protein-rich main and add extra vegetables if you want a more substantial meal.

Recipe notes & tips

• Use avocados that are ripe but still firm enough to dice cleanly.
• Pat the soaked onion thoroughly dry so it does not water down the dressing.
• Add the lime juice to the bowl before folding in the avocado.
• Fold with a large spoon or spatula to keep the avocado pieces intact.
• Taste for salt just before serving, as the lime can make the seasoning seem less pronounced.

Variations

• Add tomato: Fold in diced, seeded tomato just before serving.
• Add chilli: Mix in finely chopped fresh chilli for a little heat.
• Use lemon: Replace the lime juice with lemon juice for a different citrus note.
• Add crunch: Scatter over toasted pumpkin seeds just before serving.
• Make it heartier: Serve the salad with cooked black beans on the side.

Common mistakes to avoid

• Overripe avocado: Very soft fruit turns to mush; choose avocados that yield gently when pressed.
• Harsh onion: Skipping the cold-water soak leaves the onion sharper; soak it while preparing the avocado.
• Wet onion: Excess water dilutes the dressing; drain and pat the slices dry.
• Overmixing: Vigorous stirring breaks up the avocado; fold the ingredients together gently.
• Making it too early: The avocado can lose its fresh appearance; prepare and serve the salad straight away.

How to store

This salad is best eaten immediately, as cut avocado can discolour and soften. If necessary, refrigerate leftovers in an airtight container and use within a day; stir gently before serving and discard if the texture or smell has changed.

Frequently asked questions