Cuban
Ensalada de Aguacate
Broad slices of ripe avocado and fine red onion dressed Cuban-style with olive oil, white vinegar, salt, black pepper, and a quiet parsley finish.
4 servings · 15 minutes prep
Ingredients
Onion Dressing
- 1/4 medium red onion, sliced pole to pole into very thin arcs
- 1 1/2 tablespoons distilled white vinegar
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Avocado and Finish
- 2 large ripe avocados, halved, pitted, peeled, and sliced lengthwise into 1/2-inch wedges
- 1 tablespoon finely chopped flat-leaf parsley
Directions
Temper the Onion
- Combine the red onion, white vinegar, kosher salt, and black pepper. Rest for 8 minutes, separating the onion arcs once or twice.
- Whisk in the olive oil until the dressing looks briefly cohesive but remains fluid.
Slice and Arrange
- Cut the avocados only after the dressing is ready. Arrange the broad slices in a loose single layer on a platter, keeping their clean edges intact.
Dress Without Bruising
- Lift the onion from the dressing and scatter it over the avocado. Spoon the dressing evenly across the slices, then finish with the parsley.
- Rest for 2 minutes, taste one fully dressed slice, and serve promptly. Do not toss the platter or refrigerate it for a long hold, which smears and dulls the avocado.
