Ensalada De Aguacate (Avocado Salad)


‘Tis the season for the late-producing avocado varieties that grow in South Florida through fall and into the winter months. Right now is prime production time when a single tree, like the one in my parents’ back yard in Miami will literally churn out hundreds of the larger smooth-skinned low-oil Hall avocados.

Avocados adorn a wide range of salads throughout the Caribbean, Central America and South America. My Colombian father taught me to love them with tomatoes and onion, with a simple olive oil, vinegar and lemon juice dressing.

Find some good avocados, plate ’em with some great tomatoes and tuck in with a crusty bread, a beer and some good friends.

Ensalada De Aguacate (Avocado Salad)
Prep time
Total time
Good tomatoes, tangy onions, lemon juice and balsamic vinegar marry with olive oil to highlight the avocado's creamy texture and unique flavor with accents of cilantro. This is a real favorite in our house, I really hope you enjoy it.
Cuisine: Latin
Serves: 4
  • An avocado
  • A large tomato
  • About ⅛ of a red or yellow onion
  • Sprig cilantro, chopped
  • Lemon
  • Balsamic vinegar
  • Extra virgin olive oil
  • Cracked black pepper
  1. Cut avocado into eights (here's how: http://youtu.be/PAAMx_R523o)
  2. Slice tomato in rounds
  3. Finely julienne the onion
  4. Rough chop the cilantro
  5. Lay the tomato and avocado on a plate
  6. Top with onion
  7. Drizzle desired amount of olive oil and balsamic vinegar over the salad
  8. Squeeze desired amount of lemon juice over the salad
  9. Crack black pepper over the salad
  10. Add salt if you want, although I prefer not to
Heads up: the South Florida varieties differ significantly from the Haas you’ll find in most stores throughout the US. They’re thicker, the flesh is firmer (not mushy at all) and significantly less fat. Oh, and generally more awesome.

Haas are likely great for guacamole, but for something you want to eat on its own, or spritzed with a bit of lime juice, the South Florida varieties beat all.

Illustration: Marcos Reyes, Pen and Ink
Photograph: Daniel Pantoja

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