Salad: United States – Puerto Rican Cuisine – Ensalada de Aguacate

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 3 ripe Puerto Rican avocados, about 8 oz (225 g) each
- 2 medium tomatoes, about 8 oz (225 g) each, seeded and cut into wedges
- 1/4 cup (40 g) thinly sliced red onion
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 1 tsp (5 ml) olive oil for finishing drizzle (optional)
- Lime wedges for serving (optional)

Instructions

Short Description:
A bright, simple Puerto Rican avocado salad featuring ripe, creamy local avocados with tomatoes, red onion, and a lime-olive oil dressing. Served chilled or at room temperature as a refreshing course or accompaniment.

Regional Notes:
This Puerto Rican version highlights locally grown aguacates prized for their extra-creamy texture and rich flavor, kept simply dressed with olive oil and fresh lime rather than heavier mayonnaise-based dressings found elsewhere. The emphasis on clean, citrus-forward seasoning and minimal handling preserves the avocado's silky mouthfeel typical of Puerto Rican home preparations.

1. Chill the tomatoes and onion briefly if desired; this salad is best slightly cool. Halve the avocados, remove pits, and either slice into 1/2-inch (1.3 cm) wedges or cut into large 1-inch (2.5 cm) cubes, keeping pieces intact to avoid mashing.
2. Place the tomato wedges and sliced red onion in a shallow mixing bowl. Sprinkle with 1 tbsp (15 ml) of the lime juice and a pinch of salt; toss gently and let sit 2 minutes to mellow the onion.
3. In a small bowl, whisk together 2 tbsp (30 ml) extra-virgin olive oil, the remaining 1 tbsp (15 ml) lime juice, 1 tsp (5 g) salt, and 1/2 tsp (1.5 g) pepper until combined.
4. Add the avocado pieces to the bowl with tomatoes and onion. Drizzle the dressing evenly over the salad and very gently fold once or twice with a wide spoon to coat—avoid overmixing so the avocado keeps its shape.
5. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime as needed. If using, sprinkle chopped cilantro over the top and add a light 1 tsp (5 ml) olive oil drizzle for shine.
6. Transfer to a serving platter or individual plates. Serve immediately or refrigerate up to 30–45 minutes; longer chilling can cause slight browning. Offer lime wedges on the side.