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    Fresh Mexican Avocado Salad

    Published: Apr 15, 2021 · Modified: Apr 5, 2022 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

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    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!

    A large bowl with an avocado salad with a large silver spoon inside.

    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!

    Ingredient notes

    Ingredients to make a Mexican avocado salad laid on a marble counter.

    Avocados

    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.

    Red Onion

    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!

    Cilantro

    Raw cilantro helps add a freshness to this salad. Substitute for scallion, mint, or omit completely.

    Instructions

    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.

    Thinly sliced red onion on a purple cutting board.
    First, thinly slice the red onion.
    Thin sliced red onion in a bowl submerged in water to reduce the harshness of the onion.
    Next, submerge the onion in water while preparing the other ingredients.

    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.

    Avocados on a cutting board cut in half with the pit removed.
    Cut the avocados in half and remove the pit carefully.
    Two avocado halves on a cutting board with the pit removed and the flesh cut both vertically and horizontally to make it easier to remove from the skin.
    Then, score the flesh horizontally and vertically to create a grid.

    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.

    A large bowl of avocado flesh scooped out.
    Scoop out the flesh of the avocados into a large bowl.
    A large bowl of all unstirred ingredients to make an avocado salad.
    Add all other ingredients.

    Step Three: Add all ingredients to a bowl.

    Add all ingredients to a large bowl. Stir gently to toss, until all ingredients are combined.

    A large bowl of all ingredients combined and stirred together.
    Stir all ingredients together gently before either placing in airtight container for storage or in a serving bowl.

    Serve in a large bowl immediately, or place in an airtight container in the fridge until ready to serve.

    Serving Suggestions

    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.

    Variations

    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

    Expert Tips

    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. 

    FAQs

    How long does avocado keep in a salad?

    Avocado will last in a salad for up to three days. It may turn brown before then but is still okay to eat.

    Can I eat a brown avocado?

    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.

    A close up view of an avocado salad in a large bowl.

    Related recipes

    • Healthy Mexican Street Corn (Elotes)
    • Corn Tortilla Chips (Gluten Free)
    • Mango Habanero Salsa
    • Vegan Mexican Rice
    • Tajín Watermelon Mint Salad

    If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!

    Featured image of a Mexican avocado salad in a large green bowl.

    Fresh Mexican Avocado Salad

    Elise Shivamber
    Light, refreshing and delicious Mexican avocado salad. Only four fresh ingredients to make the easiest, best side dish for any time of year.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Salad, Side Dish
    Cuisine Mexican
    Servings 6 people
    Calories 164 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    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.
    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.

    Nutrition

    Serving: 0.5cupCalories: 164kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 105mgPotassium: 507mgFiber: 7gSugar: 1gVitamin A: 239IUVitamin C: 12mgCalcium: 15mgIron: 1mg
    Keyword 5-ingredient, avocado, cilantro, lime, mexican, salad
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