This Cuban-style salad pairs avocado with orange and cilantro for a bright soft island plate.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Segment the oranges and grapefruit away from their membranes, saving the running juice for the dressing.
Slice the avocado into half-moons and coat it with lime juice so it does not darken.
Whisk the citrus juice, olive oil, lime, salt, and hot pepper for 30 seconds.
Spread the lettuce and red onion on the plate, then arrange the avocado and citrus on top.
Drizzle the dressing just before serving and do not toss the salad so the avocado does not crush.
Do not let citrus juice pool on the plate, or the avocado slices may slip and stack over each other.
💡 Tip: Cutting the avocado right before serving prevents the surface from browning.
🍽️ Serving suggestion: Build a varied plate with crisp bread, lemon slices, and a small bowl of olives alongside.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~170
kcal calories
2
g protein
12
g carbs
13
g fat
6.8g
Sugar
8.3g
Fiber
297.8mg
Sodium
2.1g
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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