Avocado Salad (Ensalada De Aguacate)

Annacia's Note:

While this originates in Cuba it's typical of latin cusines throughout Mexico and South America.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1/2 red onion, thinly sliced
• 1 cup red wine vinegar
• 1 florida avocados (about 1 pound total) or 2 Hass avocadoes, sliced (about 1 pound total)
• 1 tablespoon highest-quality extra-virgin olive oil
• salt and black pepper

Directions:

1. MARINATE THE ONION:.
2. Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag.
3. Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar.
4. Allow the onion to marinate for at least 30 minutes.
5. ASSEMBLE SALAD:.
6. Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside.
7. Place the avocado slices on a serving platter and top with the red onion slices.
8. Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.

Reviews

[*Parsley*]

The marinated onions added a nice pop of flavor without drowning out the natural buttery, tasty avocado. I marinated my onions for almost one hour. I always use Hass avocados because I think they are much better than the Florida variety. If you love avocados, you will love this simple salad! Thanx!

[JackieOhNo!]

This was wonderful and really brought out the simple flavor of the avocado. I made this exactly as posted, and had plenty of vinegar leftover. I used it later in a Dijon vinaigrette, and it had a nice touch of onion flavor. This is so easy to do that I will do it often when enjoying my avocados. Thanks for sharing.

[breezermom]

Wow! So simple and sooo delicious. I used the specified red onion for contrast, but can't wait to try this with a Vidalia. I knew I'd love this.....love everything in the recipe. The combination of flavors just burst in my mouth. Many thanks to Chrisoula Vatsolakis for bringing me back olive oil from Greece! Thanks so much for sharing. I was lucky enough to tag this in 123 Tag.