Ensalada de Aguacate (Mexican Avocado Salad)

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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.
Step 4: 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