Ensalada de Aguacate (Mexican Avocado Salad)

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Published Oct 20, 2026

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I attended Fresh Air Retreat as a hosted guest. This post is part of my retreat participation, and all opinions are my own.

This colorful Ensalada de Aguacate (Mexican Avocado Salad) combines sweet, juicy tomatoes, creamy avocado, crisp red onion, crumbled queso fresco, and fresh cilantro, all tossed in a bright lime and olive oil dressing. It’s an easy, refreshing side dish that lets fresh ingredients shine.

I’ve always loved making Caprese-style salads with tomatoes, avocado, and fresh mozzarella. As a Mexican cookbook author, I love putting my own spin on familiar dishes using ingredients I cook with regularly. Swapping mozzarella for queso fresco and adding cilantro and lime gives this salad a delicious Mexican-inspired twist.

The idea for this version came after tasting an incredible assortment of SUNSET tomatoes at Fresh Air Retreat in Austin. Each variety had its own sweetness, texture, and flavor, reminding me that sometimes the simplest recipes are the best way to celebrate beautiful produce.

Mexican avocado salad (Ensalada de Aguacate) with colorful cherry tomatoes, creamy avocado, red onion, queso fresco, and cilantro served over fresh greens in a rustic bowl.

Why This Is Muy Bueno
Ingredients You’ll Need
How to Make Ensalada de Aguacate
My Tips for the Best Mexican Avocado Salad
Variations and Substitutions
Make It a Meal with Little Gems Salad Kits
What to Serve with Ensalada de Aguacate
A Little More About Fresh Air Retreat
Frequently Asked Questions
Ensalada de Aguacate (Mexican Avocado Salad) Recipe

Why This Is Muy Bueno

What makes this salad special is the combination of fresh ingredients and contrasting textures. Sweet, juicy tomatoes balance buttery avocado, crisp red onion, and salty queso fresco. A simple lime dressing brings everything together without overpowering the fresh produce.

I especially love using a mix of colorful cherry or grape tomatoes. They’re not just pretty! Different varieties bring subtle differences in sweetness and acidity, making every bite a little more interesting. Combined with queso fresco, cilantro, and lime, it’s a fresh Mexican-inspired twist on the Caprese-style salads I love making.

A Little Tomato Inspiration from SUNSET

Did you know there’s such a thing as a tomato sommelier? Neither did I until I attended a SUNSET Tommalier tasting at Fresh Air Retreat in Austin!

We sampled five different tomato varieties, paying attention to their sweetness, acidity, texture, and flavor. It was such a fun reminder that not all tomatoes taste alike. I even earned my official Tommalier certificate!

For this Ensalada de Aguacate, SUNSET Sugar Bombs are a delicious choice for their sweetness and satisfying crunch, while Lolli Bombs add a bright, candy-like flavor. I love combining different varieties for a colorful mix of flavors and textures.

The sweet tomatoes are a delicious contrast to the salty queso fresco, creamy avocado, and tangy lime dressing.

Yvette Marquez-Sharpnack and fellow food creators holding SUNSET Tommalier certificates after a tomato tasting at Fresh Air Retreat in Austin, Texas. — Officially certified Tommaliers! Who knew tasting tomatoes could be so much fun? Thank you, SUNSET, for showing us that every tomato has its own personality.

Ingredients You’ll Need

You don’t need a long shopping list to make a delicious salad. Here’s what brings this one together:

Ingredients for Mexican avocado salad, including SUNSET Sugar Bombs and Lolli Bombs tomatoes, avocados, red onion, queso fresco, fresh cilantro, and lime on a wooden cutting board.

Tomatoes: I love combining SUNSET Sugar Bombs and Lolli Bombs for their sweetness, crunch, and beautiful mix of red and golden colors. Other cherry or grape tomatoes work, too.
Avocado: Choose ripe but still firm avocados so the pieces hold their shape.
Red onion: Thinly sliced red onion adds a crisp bite and balances the sweetness of the tomatoes.
Queso fresco: This mild, crumbly Mexican cheese adds a lovely salty contrast to the tomatoes.
Fresh cilantro: Adds freshness and a familiar Mexican flavor.
Fresh lime juice: Brightens the salad and balances the richness of the avocado.
Extra-virgin olive oil: Brings the dressing together without masking the produce.
Red wine vinegar: A splash adds a little extra tang.
Salt and pepper: Simple seasoning lets the tomatoes shine.

How to Make Ensalada de Aguacate

This is the kind of salad that comes together with very little effort.

Step 1: Prepare the tomatoes. Halve the cherry or grape tomatoes, leaving any particularly small ones whole if desired.

Step 2: Cut the avocado. Dice the avocado into bite-sized pieces, taking care not to mash it.

Step 3: Make the dressing. Whisk together the fresh lime juice, olive oil, and red wine vinegar. Season with salt and pepper.

Step 4: Assemble the salad. Combine the tomatoes, avocado, thinly sliced red onion, and cilantro. Drizzle with the dressing and gently toss.

Avocados, red and yellow cherry tomatoes, sliced red onion, queso fresco, cilantro, and fresh lime on a wooden cutting board for Mexican avocado salad.

Halved red and yellow cherry tomatoes, diced avocado, thinly sliced red onion, and chopped cilantro arranged in a Mexican clay bowl before dressing.

Step 5: Finish with queso fresco. Sprinkle the crumbled cheese over the top and serve.

Finished Ensalada de Aguacate (Mexican avocado salad) with red and yellow cherry tomatoes, creamy avocado, red onion, cilantro, and crumbled queso fresco in a rustic clay bowl.

My Tips for the Best Mexican Avocado Salad

Use a variety of tomatoes. A mix of colors and varieties makes the salad more flavorful and visually appealing.
Choose avocados carefully. You want them ripe enough to be creamy but firm enough to hold their shape when tossed.
Mellow the red onion. If you prefer a milder onion flavor, soak the thinly sliced onion in cold water for about 10 minutes, then drain and pat dry before adding it to the salad.
Dress just before serving. Tomatoes release juice as they sit, and avocado is at its best freshly cut. I recommend assembling this salad close to serving time.
Be gentle when tossing. Fold the ingredients together rather than stirring vigorously so the avocado stays in beautiful pieces.

Variations and Substitutions

Make it Caprese-style: Use fresh mozzarella instead of queso fresco, and substitute basil for the cilantro.

Add a little heat: A finely chopped jalapeño or chile pepper flakes if you like a spicy kick.

Try a different cheese: Panela is another mild Mexican cheese that works beautifully with tomatoes and avocado.

Make It a Meal with Little Gems Salad Kits

Want to turn this avocado and tomato salad into an easy lunch? Serve it over a bed of crisp lettuce!

At Fresh Air Retreat, I had the chance to try the Little Gems Salad Kits from Church Brothers Farms, and I especially enjoyed their Caesar and Creamy Chipotle varieties.

What makes these kits different is their premium Little Gems lettuce and dressings made with avocado oil and sweetened with agave syrup or honey, depending on the variety.

For an easy meal, start with the lettuce from your favorite kit, spoon this Ensalada de Aguacate over the top, and finish with your favorite toppings from the package. You can use a little of the included dressing or my homemade lime dressing.

It’s such an easy way to turn a simple side dish into lunch!

Little Gems Caesar salad from Church Brothers Farms with crisp lettuce, shredded cheese, and crunchy toppings served in a bowl alongside the salad kit packaging.

What to Serve with Ensalada de Aguacate

This fresh avocado and tomato salad is a lovely side for grilled meats, tacos, or a casual Mexican-inspired meal. It’s especially delicious alongside carne asada, shredded chicken, baked chicken, or grilled shrimp.

A Little More About Fresh Air Retreat

Fresh Air Retreat in Austin, Texas, was such a wonderful opportunity to connect with fellow food creators. Hosted by Liz Della Croce of The Lemon Bowl and Lauren Grier of The Curious Plate, the retreat brought together women in the food industry for a few days of learning, connection, and plenty of delicious food. I’m so grateful to Mediavine, SUNSET, and Church Brothers Farms for supporting an experience that reminded me how valuable it is to step away from our screens and connect with others in our industry.

Want to hear more about my experience at Fresh Air Retreat? I’m sharing a more personal look at the friendships, lessons, and reminders I brought home over on my Cocina to Career Substack.

Frequently Asked Questions

Can I make Mexican avocado salad ahead of time?

You can wash and cut the tomatoes and prepare the dressing in advance. For the best texture and color, cut the avocado and assemble the salad shortly before serving.

Can I use regular tomatoes instead of cherry tomatoes?

Absolutely! Use ripe, flavorful tomatoes cut into bite-sized pieces. Just keep in mind that larger tomatoes may release more juice.

Can I use mozzarella instead of queso fresco?

Yes! That’s actually how I often make my Caprese-style salads. Fresh mozzarella gives the dish a softer, creamier texture, while queso fresco adds a more Mexican-inspired flavor.

How should I store leftovers?

This salad is best enjoyed fresh. If you have leftovers, refrigerate them in an airtight container and enjoy them as soon as possible. The avocado may brown, and the tomatoes will soften as they sit.

If you make this Ensalada de Aguacate, I’d love to hear what you think! Do you prefer your tomato and avocado salads with queso fresco or mozzarella? Leave me a comment below, and don’t forget to rate the recipe. Your feedback means so much to me!

Retreat photography by Kimberly Mufferi Photography