Cuban Avocado Salad

A fresh Cuban-style avocado, tomato and onion side salad dressed with lime.

Preparation: 20 min · Cooking: 0 min · Total: 25 min · 4 servings

Ingredients

• 200 g ripe avocado flesh, peeled and pitted — weigh flesh after peeling and pitting
• 300 g ripe fresh tomatoes
• 75 g peeled onion — thinly sliced
• 30 ml fresh lime juice
• 0.3 tsp fine salt (optional) — add only after tasting, maximum ¼ tsp

Instructions

1. Wash and measure the produce

   Wash 300 g ripe tomatoes and the outside of the avocados under running drinking water. Set out enough ripe avocados to yield 200 g flesh after pitting and peeling; measure 75 g peeled onion, 30 ml fresh lime juice and up to ¼ tsp fine salt. Use a clean knife and board.

2. Cut tomato and onion

   Cut the 300 g tomatoes into roughly 2 cm pieces and drain off any excess liquid. Slice the 75 g peeled onion thinly, about 2 mm thick.

   Even tomato pieces and thin onion slices.

3. Soften onion in lime juice

   Put the sliced onion in a small bowl with all 30 ml fresh lime juice. Toss and let stand for 2 minutes; the onion should soften slightly while remaining crisp.

   Onion is lightly softened but still crisp.

   Soften onion in lime juice: 120 seconds

4. Cut the avocado

   Halve the washed avocados carefully, remove the stones and peel, then weigh 200 g flesh. Cut it into roughly 2 cm pieces just before assembling so it stays green.

5. Combine gently and season

   Put the tomato and avocado pieces in a large bowl. Add the onion with its lime juice, fold gently with two spoons, then taste. Add fine salt only as needed, no more than the measured ¼ tsp in total; keep the avocado pieces intact.

   Pieces are lightly coated, not mashed, and salt is balanced.

6. Chill briefly and serve

   Divide the salad into four side portions, cover and chill for 3 minutes, then serve fresh. If not serving promptly, refrigerate at 4°C or below and use within 24 hours. Do not cook or reheat this salad.

   Fresh, intact avocado and tomato pieces with a light lime coating.

   Chill briefly and serve: 180 seconds

Tips

• Cut the avocado just before mixing; fold gently so its pieces keep their shape.

Common mistakes

• Do not add unlisted cheese, mayonnaise or herbs.
• Do not mash the avocado or leave the dressed salad unrefrigerated.

Substitutions

• Lemon juice can replace the 30 ml lime juice, but gives a different citrus flavour.

Storage

Cover and refrigerate at 4°C or below for up to 24 hours; discard after 2 hours unrefrigerated, or 1 hour above 32°C.

Reheating

Do not reheat; serve fresh and cold.

About this recipe

Ensalada de aguacate is a fresh Cuban avocado side salad. This version uses tomato, onion and lime and is served without cooking.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.