Avocado Salad Recipe
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?
CUBAN-STYLE AVOCADO SALAD RECIPE
- 2 ripe avocados, sliced
- 1/2 large sweet red onion, sliced into rings
- Sea salt
- Fresh cilantro, chopped
- 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.
3) Arrange red onions on a plate, top with sliced avocados.
4) Salt the avocados.
5) Pour dressing over everything.
6) Top with fresh cilantro.
It totally feels like a special occasion, doesn’t it?