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It’s Not Easy Being Green – Avocados from Mexico

July 18, 2012 By Marta Darby 5 Comments

Growing up Cuban meant we didn't eat many salads. And by "many," I mean, "none."

For the most part, the only time green things appeared on our plates were the tiny, diced pieces of bell pepper in our sofrito. (For the uninformed, sofrito is at the beginning of most Cuban dishes. Sauteed onion, garlic, and green bell pepper form the basis of the magic that is Cuban food, but that's not important right now.)

We add asparagus to our Arroz con Pollo and I think that pretty much ends our venture into "green" territory.

The exception being that on special occasions, we were treated to An Avocado Salad. *insert heavenly choir here*

Having grown up here in California makes me partial to the beautiful dark-skinned Avocados from Mexico (as opposed to the big, fat, smooth ones from South Florida). Don't judge me. I also make a pretty mean guacamole.

Today, Mexico is the only place in the world where avocado trees naturally bloom four times a year. Which means that we get avocados here pretty much year-round. (Thank you, God.)

But every now and then I want my Avocados from Mexico to taste, well, Cuban. And this is my go-to salad. Don't you love it when I share?

Buen Provecho!

Avocado salad copy

CUBAN-STYLE AVOCADO SALAD

  • 2 ripe avocados, sliced
  • 1/2 large sweet red onion, sliced into rings
  • Sea salt
  • Fresh cilantro, chopped

Dressing:

  • 1/4 cup olive oil
  • Juice of 3 limes (about 1/4 cup)
  • 1 red bell pepper, diced
  • 1/2 packet of Sazón Goya Complete
  • Salt & pepper to taste

1) Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.

2) For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.

Dressing for avocado salad copy

3) Arrange red onions on a plate, top with sliced avocados.

4) Salt the avocados.

Salted avocados copy

5) Pour dressing over everything.

6) Top with fresh cilantro.

Cilantro on avocado salad copy

It totally feels like a special occasion, doesn't it?

Find many more avocado recipes (including mine!) on the Avocados from Mexico site.

Avocados3

{Disclaimer: I am being compensated by Avocados from Mexico for this campaign. Isn't that totally awesome?}

You might also like:

Avocado Salad (Cuban Style) RecipeAvocado Salad (Cuban Style) Recipe Starting our Nochebuena right – Thank you, Avocados from Mexico. How to Grill an Avocado – A Simple Recipe Avocado Cocktail Recipe

Filed Under: Cuban food, Cuban recipes, Cuban-American Life, Food and Drink Tagged With: avocado, avocado recipe with photos, Avocados from Mexico, California, Cuban avocado salad, Cuban food, Cuban recipes with photos, salad

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Reader Interactions

Comments

  1. haylee Shalaby says

    July 31, 2012 at 1:09 am

    Gosh – what a great recipe! I love anything that will help me use those tasty avocados I get all summer long.

    Reply
  2. Marta M. Darby says

    August 8, 2012 at 4:39 pm

    Thanks, haylee!I think you will LOVE this recipe! You must try it!
    xoxo,
    M

    Reply
  3. [email protected] says

    April 11, 2013 at 6:17 am

    Oh dear, I love the colours and spices of Cuban food but… I am a vegetarian! Is there anything for me?(I do eat eggs from our own chickens)

    Reply
  4. Laura says

    August 18, 2013 at 6:45 pm

    What, please, would you use if you can’t find the Goya seasoning product you list in the recipie for the Cuban-style avocado salad? Thanks!

    Reply
  5. Laura says

    August 18, 2013 at 6:51 pm

    Also, about how many servings would this make? Thanks again!

    Reply

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Marta Verdes Darby is a Cuban-American food blogger in South Orange County.

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