A Cuban-style avocado salad that keeps things simple with red onion, lemon, and olive oil for a cool side to meat-heavy plates.
15 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Prepare the cutting board and serving plate so the chopped ingredients do not sit and darken.
Slice the avocados into large pieces so they do not mash while mixing.
Slice the red onion thinly so its sharpness does not dominate each bite.
Gently mix the avocado, onion, lemon, and olive oil without crushing the avocado.
Check the final salt and acid balance so it does not release water if it waits.
Serve without waiting after dressing so the crisp texture does not deteriorate.
Rest for 5 minutes before serving so the dressing penetrates the pieces, then plate.
💡 Tip: For cold serving, soak the ingredients in ice water for 2 minutes before chopping so they stay crisp.
🍽️ Serving suggestion: Serve the salad chilled and squeeze lime over the top just before serving.
~170
kcal calories
2
g protein
9
g carbs
15
g fat
2.3g
Sugar
10.5g
Fiber
302.6mg
Sodium
4.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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