Salads
Ensalada de Aguacate Cubana
Ingredients
- - 2 large Ripe avocados, sliced
- - 2 medium Tomatoes, sliced
- - 0.25 medium Red onion, very thinly sliced
- - 45 ml (3 tbsp) Olive oil
- - 15 ml (1 tbsp) White vinegar
- - 0.5 tsp Fine sea salt
- - 0.25 tsp Ground black pepper
Method
- Arrange the avocado and tomato slices alternately on a serving platter.
- Scatter the thinly sliced red onion over the top.
- In a small bowl, whisk together the olive oil, vinegar, salt and pepper.
- Drizzle the dressing evenly over the platter just before serving.
Introduction: Cuban avocado salad is a simple platter of sliced ripe avocado and tomato, dressed lightly with oil, vinegar and
salt, showcasing the island's abundant avocado harvests.
Cultural Background: Cuban avocado salad is a simple platter of sliced ripe avocado and tomato, dressed lightly with oil, vinegar and
salt, showcasing the island's abundant avocado harvests. Unlike guacamole-style preparations found elsewhere
in Latin America, the Cuban version keeps the avocado in clean slices, valuing the fruit's natural creaminess as
the centrepiece of the plate.
Tips: Use avocados that are ripe but still firm enough to hold clean slices. Dress the salad immediately before serving so the tomato and avocado stay firm rather than watery.
Variations: A version with crumbled queso blanco adds a salty contrast. Fresh lime juice can replace vinegar for a brighter, more citrus-forward dressing. Already fully plant-based as written.
Storage: Best eaten fresh; avocado will brown if stored longer than a few hours.
Reheating: Not applicable — served cold.
Nutrition: Per serving: 220 kcal, 3g protein, 12g carbohydrates, 19g fat, 7g fibre, 340mg sodium.
FAQs
Q: How do I stop the avocado browning if I need to prep ahead?
A: Toss the sliced avocado in a little lime juice and cover tightly with plastic wrap pressed onto the surface.
Q: Can I add other vegetables?
A: Thinly sliced cucumber is a common addition in some households.