Light, refreshing and delicious Mexican avocado salad. With only four main ingredients, this fresh chunky salad is the perfect side dish to pair with tacos, fish and more!
If you’re a fan of homemade guacamole, then this avocado dish is for you! With only four main ingredients, this salad is basically the salad version of a chunky guacamole. Fresh avocado in large chunks tossed with fresh lime juice, red onions and cilantro.
This salad is the perfect side to accompany tacos or with perfectly cooked salmon. Because of the lime juice in this recipe, the avocados won’t go bad immediately (yay!) so it’s perfect to bring to BBQ’s or potluck’s. Pair with some Frozen Blackberry Margaritas or Skinny Margaritas and you’re set for a delicious get-together.
Avocado salad (or ensalada de aguacate) is great for California living. California accounts for 93% of the avocados produced in the United States, isn’t that crazy! It’s one of the perks I happily enjoy.
Why this recipe works
- This salad is great for serving a crowd, whether it be a BBQ or potluck!
- Only four main ingredients!
- This recipe is easy to make ahead! Because of all the lime juice, the avocados last more than a few hours before turning brown.
- There is no complicated vinaigrette or dressing, this recipe only requires lime juice!
- Perfect combination of fresh, crunchy, fatty and zesty!
Choose ripe avocados for this recipe, although you can get away with almost ripe avocados too.
To know if an avocado is ripe, it should be firm but gentle when pressed on. That is when the avocado is ripe and ready-to-eat. If the avocado is ripe but you’re making the salad in the next day or two, keep the uncut, whole avocado in the fridge.
To cut the strength of the red onion, we soak it in thin slices in water. This helps reduce the raw taste of the onion in the salad. Substitute for white onion or scallion, or omit completely.
TIP! Soaking onion in a bowl of water reduces the harshness of taste!
Raw cilantro helps add a freshness to this salad. Substitute for scallion, mint, or omit completely.
Step One: Cut and soak the red onion.
The first step for this Mexican avocado salad is to thinly slice the red onion and soak it in water. First, slice the red onion very thinly. Place the thin-sliced red onion into a small bowl and cover with water until submerged. Leave to the side until ready to assemble the salad.
Step Two: Cut the avocado.
First, you’ll want to cut the avocado in half and be careful of the pit in the center.
Next, remove the pits. Place the knife perpendicular to the avocado and pit. Stick the knife down into the pit. Twist the knife carefully, lift straight to remove it. Use a spoon, plate or bowl to dislodge the pit from the knife.
After, cut horizontal and vertical lines into the avocado, leaving the flesh inside the skins. This will help cut the avocado into smaller cubes.
Finally, use a spoon to scoop out the scored avocado flesh from the skin.
Step Three: Add all ingredients to a bowl.
Add all ingredients to a large bowl. Stir gently to toss, until all ingredients are combined.
Serve in a large bowl immediately, or place in an airtight container in the fridge until ready to serve.
I highly recommend serving this salad as either a side dish with basic proteins like salmon, shrimp, white fish or grilled meats, or as a topping for a taco bar. It’s also a great side for any mains that are spicy, as the fat from the avocado will cut the heat.
I personally love serving this salad with fish tacos, especially ahi tuna tacos or grilled swordfish tacos, and it is also great combined with a mango pico de gallo.
Fun Fact! Because of all of the limes in this avocado salad recipe, leftovers last longer than an avocado left on its own! If you have leftover avocados, you can freeze them or leave them with the pit in soak in water in the fridge for 24-hours.
This Mexican salad is great as is, however there are so many ways to customize it and make it your own!
Crunch: add pumpkin seeds or tortilla strips
Non-Vegan: add cotija cheese, shrimp or grilled chicken
Veggies: add grilled corn, roasted poblanos, black beans, or halved cherry tomatoes
Spicy: add jalapeños or serranos
Fruity: add mangoes, pineapple, jicama or radishes
Green: add massaged kale or arugula
Choose a ripe avocado: Unripe avocados will stay in their form when tossed in this salad, however they will be much harder to remove the pit. Choose an avocado that is firm to the touch but gives a little press, almost like a peach.
If the avocado is overripe, it may be a better fit for homemade guacamole instead!
Don’t skip soaking the red onion: Raw red onion is great in pico de gallo or other salsas, but typically when overpowered by other ingredients. For this salad, soaking the red onion reduces the harshness of the onion, almost creating a pickling effect.
Storage directions: This avocado salad should be kept in an airtight container in the fridge for up to 3 days. The avocado may brown starting the end of day 2, but I’ve also had it stay a vibrant green for up to four days!
Serving directions: Serve this Mexican side dish cold or at room temperature.
Avocado will last in a salad for up to three days. It may turn brown before then but is still okay to eat.
Once you cut an avocado, the flesh turns brown very quickly due to oxygen exposure. That is very different from avocado that is discolored, rancid, sour smelling or moldy. Be mindful when storing avocados (at room temperature until ripe, and then store in the refrigerator) to avoid avocados from going bad.
- Healthy Mexican Street Corn (Elotes)
- Corn Tortilla Chips (Gluten Free)
- Mango Habanero Salsa
- Vegan Mexican Rice
- Tajín Watermelon Mint Salad
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Fresh Mexican Avocado Salad
- ¼ Red Onion sliced thinly
- 3 Haas Avocados ripe
- 3 tablespoons Lime Juice (about 1-2 limes)
- ½ cup Cilantro washed thoroughly; roughly chopped
- ¼ teaspoon Garlic Salt
- Thinly lice the red onion. Remove the two ends and then cut in half. Place flat bottom down and cut into small, thin pieces.¼ Red Onion
- Submerge the red onion in water while you prep other ingredients. (This removes the harshness of the onion)
Dice the avocado.
- First, you’ll want to cut the avocado in half. Be careful of the pit in the center.3 Haas Avocados
- Place the knife perpendicular to the avocado and pit. Stick the knife down into the pit. Twist the knife carefully, lift straight to remove it. Use a spoon, plate or bowl to dislodge the pit from the knife.
- Leaving the flesh inside the skin, cut horizontal and vertical lines into the avocado. Use a spoon to scoop out the scored avocado flesh from the skin.
Put Together the Salad
- Drain the red onion and add into a large bowl with the avocado, cilantro, garlic salt, and lime juice.½ cup Cilantro, ¼ teaspoon Garlic Salt, 3 tablespoons Lime Juice
- Toss gently together to combine all ingredients.
- Pour into a large bowl for serving or in airtight container to store in fridge.