Fresh Mexican Avocado Salad
Light, refreshing and delicious Mexican avocado salad. Only four fresh ingredients to make the easiest, best side dish for any time of year.
Servings: 6 people
Calories: 164kcal
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: 0.5cup | Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 105mg | Potassium: 507mg | Fiber: 7g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg