Ensalada De Aguacate (Avocado Salad)

Name: Ensalada De Aguacate (Avocado Salad)
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
Ingredients: 2 Tbsp distilled white vinegar; 1 Tbsp apple cider vinegar; 1 Tbsp olive oil; 1/8 tsp salt, plus more to taste; 1 pinch black pepper; 2 Tbsp finely chopped cilantro (plus a few whole leaves for garnish); 2 medium tomatoes; 1/2 medium yellow onion; 2 medium avocados; 3/8 tsp salt, divided

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Prep Time
10 mins
Total Time
10 mins
Servings
4 cups
Calories
205 kcal
Course
Salad, Lunch, Dinner
Cuisine
South American

Ensalada De Aguacate (Avocado Salad)

Robert Zimmerman

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Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is easy, ready in just ten minutes, and the kind of summer salad that's so refreshing and tasty you'll find yourself craving it on sweltering days.

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Ingredients

Servings

Dressing

2 Tbsp distilled white vinegar $0.07
1 Tbsp apple cider vinegar $0.03
1 Tbsp olive oil $0.11
1/8 tsp salt, plus more to taste $0.01
1 pinch black pepper $0.01
2 Tbsp finely chopped cilantro (plus a few whole leaves for garnish) $0.05

Salad

2 medium tomatoes $0.90
1/2 medium yellow onion $0.38
2 medium avocados $1.98
3/8 tsp salt, divided $0.02

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Instructions

Make the dressing. In a mason jar, add white vinegar, apple cider vinegar, olive oil, finely chopped cilantro, salt, and pepper. Cover and give it a good shake.
Slice the tomatoes into 1/4-inch thick rounds, then slice the rounds into halves. Slice the yellow onion into 1/4-inch thick half-moons. Slice the avocados into 1/4-inch thick half moons. If the avocados are large, then slice the half-moons in half.
Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with 1 pinch of salt.
Add half the onions in a single layer and drizzle with 2 teaspoons of dressing and a pinch of salt. Add half of the avocado slices in a single layer, and follow with 2 teaspoons of dressing and a pinch of salt.
Repeat the layering process with the remaining slices of tomatoes, onions, and avocados. Garnish with a few cilantro leaves and serve.