This salad is one of the easiest to make and is a common side dish in Cuban cuisine. It's a healthy and delish dish that can also be served as a health appetizer.
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.
- A ripe Florida or Cuban avocado
- Mild flavored olive oil
- Red Wine Vinegar
- Sweet onion
- Sea salt
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.
If you don't have red wine vinegar you can opt for the juice of half a lime.
Looking to add a pop of color, you can use red onions instead of sweet onions.
Florida and Cuban avocados have a slightly longer shelf life than their hass counterparts. A tip to ensure they stay fresh a little longer is by slicing them and leaving the skin on! This salad can be stored in an airtight container in the refrigerator for 1-2 day.
Cuban Avocado Salad (Ensalada de Aguacate Cubana)
- 1 A ripe Florida or Cuban avocado
- ¼ cup mild flavored olive oil
- 2 tablespoons Red Wine Vinegar
- ½ Sweet onion thinly sliced
- ½ teaspoon Sea salt
- 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. Slice the avocado into ½ inch slices.
- 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.