Avocado Salad (Ensalada de Aguacate) Recipe

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Ingredients

Count

Nutrition

102

Calories

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Ingredients:

Serving

1/2 red onion, thinly sliced
1 cup red wine vinegar
1 florida avocado or 2 hass avocados (about 1 lb total), sliced
1 tbsp highest-quality extra-virgin olive oil
salt and black pepper

Directions:

Marinate the onion Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag. Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar. Allow the onion to marinate for at least 30 minutes.
Assemble the salad and serve Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside. Place the avocado slices on a serving platter and top with the red onion slices. Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.
Cooking notes
IngredientsFlorida versus Hass avocados Cubans tend to use Florida avocados since these are more widely available in the Caribbean and in Miami. They are larger than the California or Hass variety, and they remain green when ripe, in contrast to Hass, which are dark green, almost black, when ripe. Florida avocados have a milder flavor due to their higher water content, and they are ready to eat as soon as they yield to pressure when squeezed lightly.
TechniquesMarinating onions Allowing raw onions to marinate in vinegar or another highly acidic liquid mellows out the strong flavor and softens its texture.
Slicing an avocado
Start by slicing the avocado in half lengthwise with a large knife and, once you hit the seed in the center, move your knife along its perimeter. Open the avocado by gently twisting and pulling on each half.
Remove the seed by tapping it with the sharp edge of your knife, causing the knife to become wedged into the seed. Twist the knife a bit to dislodge the seed from the flesh.
Finally, slice the avocado by taking the tip of your knife and drawing straight lines through the flesh of each avocado half, making sure the tip of the knife reaches the skin of the avocado. The closer the lines, the thinner the slices. Use a spoon to scoop out the sliced avocado.
Advance preparation The onions can be left marinating up to a few days in advance. However, while the oil and vinegar help slow down the browning of the avocado's flesh, it's best to slice the avocado shortly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	101.94 Kcal (427 kJ)
Calories from fat	68.03 Kcal
		% Daily Value*
Total Fat	7.56g	12%
Sodium	5.07mg	0%
Potassium	294.22mg	6%
Total Carbs	6.87g	2%
Sugars	1.88g	8%
Dietary Fiber	4.72g	19%
Protein	1.6g	3%
Vitamin C	13.9mg	23%
Calcium	12.1mg	1%

Amount Per 100 g
Calories	81.82 Kcal (343 kJ)
Calories from fat	54.6 Kcal
		% Daily Value*
Total Fat	6.07g	12%
Sodium	4.07mg	0%
Potassium	236.16mg	6%
Total Carbs	5.52g	2%
Sugars	1.51g	8%
Dietary Fiber	3.79g	19%
Protein	1.29g	3%
Vitamin C	11.1mg	23%
Calcium	9.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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