Chilean Tomato and Avocado Salad
A Chilean tomato-and-onion side salad with ripe avocado, coriander and lemon.
Preparation: 20 min · Cooking: 0 min · Total: 25 min · 4 servings
Ingredients
- 300 g ripe fresh tomatoes
- 200 g ripe avocado flesh, skin and stone removed
- 75 g onion, peeled
- 15 g fresh coriander leaves
- 30 ml fresh lemon juice
- 0.3 tsp fine salt, maximum to add after tasting (optional)
Instructions
Wash and dry the produce
Wash 300 g ripe tomatoes, 15 g fresh coriander leaves and the outside of the ripe avocado under running drinking water; dry with clean towels. Peel the 75 g onion. Use a clean cutting board and knife that have not touched raw meat.
Slice and mellow the onion
Slice the 75 g peeled onion into very thin half-moons. Put in a bowl of cold drinking water for 5 minutes to soften its bite, then drain thoroughly in a colander and pat dry.
Mellow onion in cold water: 300 seconds
Cut tomato and coriander
Cut the 300 g tomatoes into about 2 cm pieces and finely chop the 15 g coriander leaves. Put the tomatoes in a large salad bowl and keep the coriander aside. Measure 30 ml fresh lemon juice.
Cut and coat the avocado
Halve, stone and peel the avocado; measure 200 g flesh and cut it into about 2 cm pieces. Gently coat the pieces with 15 ml of the measured lemon juice for about 30 seconds to limit browning.
Coat avocado with lemon: 30 seconds
Combine and season
Add the drained onion and chopped coriander to the tomatoes. Add the avocado and remaining 15 ml lemon juice; fold gently with two spoons. Taste, then add up to 1/4 tsp fine salt only if needed. Stop mixing while the avocado still holds its shape.
Serve the fresh salad
Divide the salad into four side portions and serve soon after mixing. The tomatoes should be juicy, the onion thin and crisp, and the avocado intact rather than mashed. Cover and refrigerate promptly if not serving now.
Juicy tomato, crisp thin onion and intact avocado pieces.
Tips
- Slice the onion very thinly and drain it well after its brief cold-water soak so it does not dilute the lemon dressing.
Common mistakes
- Do not add the avocado long before serving; it browns and can become mushy.
- Do not salt the tomatoes early; they release liquid and make the salad watery.
Substitutions
- Omit coriander if you dislike it; the tomato, onion and avocado remain the defining components of this variation.
Storage
Cover and refrigerate at 4°C or below; use within 24 hours for quality. Discard if left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Reheating
Do not reheat; serve chilled or freshly prepared.
About this recipe
Ensalada chilena is a simple Chilean tomato-and-onion salad. Avocado, called palta in Chile, can be added as a variation; this version also uses coriander and lemon.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.