Ensalada de Aguacate

Ensalada de Aguacate Recipe from Cuba - Watercress, Avocado, Onion, and More

Region / culture: Cuba | Preparation time: 15 minutes | Servings: 4

Introduction

Ensalada de Aguacate, or Avocado Salad, is a simple and refreshing dish that highlights the creamy texture and rich flavor of avocados. This salad is perfect for a light lunch or as a side dish to accompany a main meal.

History

Ensalada de Aguacate has its origins in Latin American cuisine, where avocados are a staple ingredient. The combination of avocados with onions and a simple vinaigrette dressing has been enjoyed for generations as a delicious and healthy dish.

Ingredients

watercress or lettuce leaves, for the platter (optional)
2 large Florida avocados or 4 Haas avocados, peeled, halved lengthwise, and sliced
1 small onion, sliced vertically
salt, to taste
Freshly ground black pepper
0.5 cup pure spanish olive oil or extra virgin olive oil
3 tbsp white vinegar or fresh lemon juice
1 tsp finely chopped parsley

How to prepare

Line a plate with greens. Arrange avocado slices on top, followed by onions. Sprinkle with salt and pepper.
In a separate bowl, whisk together oil and vinegar. Drizzle the dressing over the salad.
Sprinkle parsley on top and serve.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Top the salad with crumbled feta cheese or toasted nuts for added texture.

Cooking Tips & Tricks

Be sure to use ripe avocados for the best flavor and texture.

- Slice the avocados just before serving to prevent them from browning.

- Adjust the amount of lemon juice and salt to suit your taste preferences.

Serving Suggestions

Serve Ensalada de Aguacate as a side dish with grilled chicken or fish.

- Enjoy it on its own as a light and refreshing lunch.

Cooking Techniques

Be sure to slice the avocados and onions thinly for a more elegant presentation.

Ingredient Substitutions

Use red onion or shallots in place of the white onion for a different flavor profile.

Make Ahead Tips

You can prepare the dressing and slice the avocados ahead of time, but assemble the salad just before serving to prevent the avocados from browning.

Presentation Ideas

Arrange the avocado slices in a fan shape on a bed of lettuce for a beautiful presentation.

Pairing Recommendations

Serve Ensalada de Aguacate with a crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Do not freeze.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

6g per serving

Fats

28g per serving

Proteins

2g per serving

Vitamins and minerals

Ensalada de Aguacate is rich in vitamins C, E, and K, as well as potassium and folate.

Alergens

This recipe is gluten-free and dairy-free.

Summary

Ensalada de Aguacate is a nutritious dish that is high in healthy fats and vitamins.

Summary

Ensalada de Aguacate is a simple and delicious salad that showcases the creamy texture and rich flavor of avocados. With a tangy vinaigrette dressing and fresh parsley, this salad is a perfect addition to any meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Ensalada de Aguacate. It was a warm summer day, and I was wandering through the bustling streets of a small Mexican village. The air was filled with the tantalizing aroma of spices and grilled meats, and I couldn't help but feel inspired by the vibrant colors and flavors that surrounded me.

As I meandered through the narrow cobblestone streets, I came across a quaint little market stall nestled in a corner. The stall was overflowing with fresh fruits and vegetables, and my eyes immediately landed on a pile of ripe avocados. Their smooth, buttery flesh beckoned to me, and I knew I had to take some home with me.

I struck up a conversation with the vendor, a kind elderly woman with weathered hands and a warm smile. She told me that the avocados were grown in her own orchard, and she shared with me a simple recipe for a traditional Mexican avocado salad.

Ensalada de Aguacate, she called it. The name itself sounded exotic and enticing, and I couldn't wait to try it out. She explained that the salad was made with ripe avocados, juicy tomatoes, crisp cucumbers, and a zesty dressing of lime juice, olive oil, and cilantro. It sounded like a symphony of flavors, and I could almost taste the tangy sweetness of the lime and the earthy richness of the avocado in my mind.

I thanked the vendor for her generosity and purchased a few avocados, along with the other ingredients she had recommended. I hurried back to my little kitchen, eager to recreate the salad and savor its delicious flavors.

I carefully sliced the avocados in half and scooped out their creamy flesh, marveling at their vibrant green hue. I diced the tomatoes and cucumbers into small, bite-sized pieces, and tossed them together with the avocado in a large mixing bowl. The colors of the vegetables were like a painting, vivid and inviting.

Next, I prepared the dressing. I squeezed the juice of a fresh lime into a small bowl, added a drizzle of olive oil, and sprinkled in a handful of chopped cilantro. The fragrance of the herbs filled the air, and I could almost taste the freshness of the ingredients as I whisked them together.

I poured the dressing over the salad and gently tossed everything together, being careful not to mash the delicate avocado pieces. The colors of the salad mingled together, creating a beautiful mosaic of green, red, and white. I sprinkled a pinch of salt and a dash of pepper over the top, adding the final touches to my masterpiece.

I took a small bite of the salad, letting the flavors explode in my mouth. The creamy avocado melted on my tongue, while the tangy lime and fresh cilantro danced on my taste buds. It was a symphony of flavors, each one complementing the other in perfect harmony.

I shared the salad with my family that evening, and they were instantly smitten with its delicious taste. They couldn't believe that such a simple dish could pack such a punch of flavor, and they begged me to make it again and again.

And so, that is how I learned to make Ensalada de Aguacate, a recipe that has become a staple in my kitchen ever since. It reminds me of that warm summer day in the Mexican village, of the kind vendor who shared her recipe with me, and of the joy of discovering new flavors and tastes. Cooking has always been a passion of mine, and I am grateful for every recipe and every dish that has crossed my path over the years. Each one tells a story, and each one brings me closer to the heart of the culinary world. And for that, I am truly thankful.