Cuban Avocado Salad (Ensalada de Aguacate Cubana)

This authentic Cuban Avocado Salad (Ensalada de Aguacate Cubana) is a simple yet elegant recipe my father, a chef in Cuba, taught me to make with just five ingredients – ripe Florida avocados, sweet onions, olive oil, red wine vinegar, and salt. Cuban avocado salad is one of the most beloved side dishes in Cuban cuisine, appearing at nearly every family meal alongside rice, beans, and whatever main dish graces the table.

My father showed me that the secret to this traditional Cuban salad lies in using large, firm Florida avocados (also called Cuban avocados) instead of Hass avocados, as their less creamy texture and mild flavor perfectly complement the tangy marinated onions and simple vinaigrette. This easy ensalada de aguacate takes just 5 minutes to prepare and is naturally vegan, keto-friendly, and low-carb with only 5 net carbs per serving, making it the perfect healthy appetizer or side dish for any Cuban meal.

Whether you're serving it with bistec de palomilla, arroz con pollo, or Cuban picadillo, this refreshing avocado salad brings an authentic taste of Cuba to your table with minimal effort and maximum flavor.

What kind of avocado is used for this salad?

For this salad we use a traditional Cuban or Florida avocado. These avocados are larger than the popular hass avocados.

Florida avocados are typically bright, have less fat content and contain less calories. Some people consider the texture of a Florida avocado as less creamy to a hass due to it having less fat. Florida avocados also have a firmer texture making them perfect for this dish.

Ingredients

• A ripe Florida or Cuban avocado
• Mild flavored olive oil
• Red Wine Vinegar
• Sweet onion
• Sea salt

Instructions

Thinly slice your onion and place it in a bowl. Add to the bowl the olive oil and red wine vinegar and allow the onions to marinade for 5-10 minutes.

Cut your avocado in half and remove the pit. You can leave the skin on or remove it, keeping it on will allow the avocado to stay fresh longer.

Arrange the avocado sliced on a platter and top with the prepared onions. Drizzle the olive oil and red wine mixture and sprinkle with salt.

What is this dish served with?

Ensalada de aguacate is commonly served as a side dish or sometimes as an appetizer.

Is this keto friendly?

YES! This side dish is completely keto friendly and low carb. One entire Florida avocado has about 5 net carbs.

Substitutions/Variations

Avocado Substitutions:

Don't have Florida/Cuban avocados? Use Hass avocados instead – you'll need 2-3 Hass avocados to equal one large Florida avocado. Note that Hass avocados are creamier and higher in fat, which will make the salad richer but just as delicious.

Vinegar Variations:

• No red wine vinegar? Substitute with white wine vinegar, apple cider vinegar, or the juice of half a lime (as mentioned in the recipe).
• Want more citrus flavor? Use fresh lemon juice or a combination of lime and orange juice for a brighter, more tropical taste.
• For a milder tang: Use rice vinegar or champagne vinegar.

Onion Variations:

• Add color: Use red onions instead of sweet onions for a pop of color and slightly sharper flavor.
• Milder option: Use Vidalia onions or white onions for a sweeter, gentler taste.
• No raw onion: Substitute with thinly sliced scallions (green onions) or shallots for a more delicate onion flavor.
• Want crispy texture? Quick-pickle the onions in the vinegar for 15-20 minutes instead of 5-10 for a tangier, crunchier result.

Oil Substitutions:

• Different oil flavor: Use avocado oil for a neutral taste, or extra virgin olive oil if you want a more robust, peppery flavor.
• Lighter option: Reduce the oil to 2-3 tablespoons and add more vinegar or citrus juice to compensate.

Add-Ins and Variations:

Protein additions:

• Add grilled shrimp, chicken, or hard-boiled eggs to make it a complete meal
• Top with crumbled queso fresco or cotija cheese for extra richness

Vegetable additions:

• Diced tomatoes or cherry tomatoes for sweetness and acidity
• Sliced radishes for crunch and peppery bite
• Thinly sliced bell peppers (red, yellow, or orange) for color and sweetness
• Fresh corn kernels for a touch of sweetness
• Diced cucumber for extra freshness

Herb variations:

• Add fresh cilantro, parsley, or mint for an herbal note
• Sprinkle with dried oregano for a more Mediterranean flavor
• Add fresh basil for an Italian twist

Spice it up:

• Add a pinch of red pepper flakes or a diced jalapeño for heat
• Sprinkle with smoked paprika or cumin for a smoky, earthy flavor
• Add a dash of hot sauce to the dressing

Different dressing styles:

• Make it creamy: Blend some avocado into the oil and vinegar for a creamy vinaigrette
• Add Dijon mustard: Whisk in 1 teaspoon of Dijon mustard to the dressing for tang and emulsification
• Garlic lover's version: Add 1-2 minced garlic cloves to the onion marinade
• Sweet and savory: Add a teaspoon of honey or agave to the dressing

Storage

Short-Term Storage (Refrigerator):

Assembled Salad:

• Store the prepared avocado salad in an airtight container in the refrigerator for 1-2 days maximum.
• Pro tip: Leave the avocado skin on when slicing to help the avocado stay fresh longer and prevent browning.
• Press plastic wrap directly onto the surface of the salad to minimize air exposure and prevent oxidation.
• The onions will continue to marinate and become more flavorful over time, but the avocado texture is best within the first day.

Preventing Browning:

• Squeeze a little extra lime or lemon juice over the avocado slices before storing to slow the oxidation process.
• Place the avocado pit in the container with the salad – while not scientifically proven, many believe this helps reduce browning.
• Make sure the container is completely airtight to limit oxygen exposure.

Component Storage (Best Method):

This method ensures the avocado stays fresh and doesn't become mushy or oxidized.

For longer freshness: Store the marinated onions separately from the avocado slices.

The onion mixture can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator.

Slice the avocado fresh just before serving and drizzle with the pre-made onion and vinegar mixture.