Growing up in a Latin household gave way to so many savory dishes. From day to day dishes to holiday meals, the avocado was and still is a staple. I adore avocados. They’re simply a rich and buttery and compliment any dish, alone or as a side in a simple salad.
I was taught to always serve a dish with a salad. That’s just the way it has to be. 🙂 Our go-to salad is the ensalada de aguacate. This recipe has been in my family for ages! It’s super simple and delicious. This salad has a little bit of every flavor. It’s buttery, crisp and tangy. You’ll want a nice bowl of this once you try it!
My Abuelita’s Ensalada de Aguacate Recipe (2 servings)
- 1 half head of iceberg lettuce, cut into pretty strips
- 1 half red onion, thinly sliced
- 1 large tomato, sliced
- 1 avocado, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon vinegar
- 1 teaspoon fresh cilantro, chopped
- Salt and fresh ground black pepper to taste (the salt is optional)
- A salad bowl to mix, marinate and serve inDirections:
- Rinse and cut lettuce, tomato, onion, avocado and cilantro. Add to bowl.
- Drizzle olive oil and vinegar over the ingredients in bowl. Add salt and fresh ground pepper to taste.
- Gently toss the salad so that all the ingredients blend well and you’re ready to serve!
About Avocados From Mexico:
The world’s first avocado was grown and cultivated in Mexico countless generations ago. Thanks to the region’s fertile volcanic soil, ideal climate and centuries of expert cultivation, Mexico remains the source of the world’s finest avocados. Today, Mexico is the only place in the world where avocado trees naturally bloom four times a year. Producing a year-round bounty of irresistibly rich and creamyavocados whose unsurpassed quality and distinctly delicious flavor are always in season.