Ensalada de Aguacate (Mexican Avocado Salad)

No ratings yet

Ensalada de Aguacate (Mexican Avocado Salad)

A fresh and colorful Mexican-inspired avocado salad made with sweet cherry tomatoes, creamy avocado, crisp red onion, crumbled queso fresco, and cilantro, tossed in a simple lime and olive oil dressing. Inspired by my love of Caprese-style salads, this easy side dish celebrates fresh ingredients with a Mexican twist.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mexican, mexican-american, Mexican-Inspired

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

For the Salad

2 pints (about 4 cups) assorted SUNSET cherry or grape tomatoes halved
2 large ripe but firm avocados peeled, pitted, and chopped
1/4 cup red onion thinly sliced
1/2 cup queso fresco crumbled
1/4 cup fresh cilantro chopped

For the Lime Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables. Wash and halve the tomatoes. Dice the avocados, thinly slice the red onion, and chop the cilantro.
Make the dressing. In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, salt, and black pepper until combined.
Assemble the salad. In a large serving bowl, combine the tomatoes, diced avocado, thinly sliced red onion, and cilantro. Drizzle with the dressing and gently toss to coat.
Finish and serve. Sprinkle the crumbled queso fresco over the salad. Taste and adjust the seasoning with additional salt or lime juice, if needed. Serve immediately.

Notes

Tomatoes: Use a mix of colorful cherry or grape tomatoes for a beautiful presentation and a variety of sweet, juicy flavors. Regular ripe tomatoes can also be substituted.
Avocados: Choose ripe but firm avocados so they hold their shape when tossed.
Red onion: For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain and pat dry.
Cheese substitutions: Panela is another delicious Mexican cheese option. For a Caprese-style variation, substitute fresh mozzarella.
Dressing: The red wine vinegar adds a subtle tang, but you can omit it and use a little extra lime juice if preferred.
Make ahead: Prepare the tomatoes, onion, and dressing ahead of time. Cut the avocado and assemble the salad just before serving.
Storage: This salad is best enjoyed fresh. Refrigerate leftovers in an airtight container and enjoy within 1 day for the best texture. The avocado may brown, and the tomatoes will release some liquid.

Serving suggestion: Serve alongside carne asada, grilled chicken, fish, or your favorite Mexican tacos.

Nutrition