Cuban avocado salad, or ensalada de aguacate, is a simple side of creamy avocado wedges and thinly sliced onion dressed with red wine vinegar, olive oil, salt, and pepper. It's fresh, bright, and exactly what a rich plate of beans, rice, and savory Cuban food needs. Ready in 10 minutes.
Growing up, my dad was the salad expert in our house. He made this simple avocado salad almost every day because it was fast and delicious with any meal.
I can still picture him standing in the kitchen, eyeballing everything like a pro. A little vinegar, a little oil, then the salt and pepper. Somehow he knew exactly how much to add of everything without ever measuring. Simple, but I remember him making it fondly.
Serve with Moros y Cristianos, Vegan Camarones Enchilados, Vegan Cuban Picadillo, or with a simple plate of black beans and rice. No need to turn it into a giant bowl of greens. The avocado, onion, and tart dressing do the job.
What is Ensalada de Aguacate?
Ensalada de aguacate simply means avocado salad. Versions appear throughout the Caribbean and Latin America, but the Cuban version is often beautifully minimal: sliced avocado, onion, citrus or vinegar, olive oil, salt, and pepper.
The salad is usually arranged on a platter instead of vigorously tossed. That keeps the avocado wedges intact and lets each person take a little onion and dressing with every serving.
Why You'll Love This Recipe
- Four core ingredients, plus salt and pepper: Avocado, onion, red wine vinegar, and olive oil make up the salad; salt and pepper finish it.
- Ready in 10 minutes: No cooking required!
- Fresh contrast: Red wine vinegar and onion balance creamy avocado and richer Cuban dishes.
- Naturally vegan and gluten-free: This traditional salad needs no substitutions.
- Easy to scale: Add another avocado and a little more dressing for a larger table.
Ingredients
See the printable recipe card below for exact amounts.
- Avocados: Large Florida avocados are especially good here because their firm flesh holds a clean wedge. Hass avocados also work; use more because they are smaller.
- Red onion: Slice it into very thin rings or half-moons. A short rest in the dressing softens its sharp edge without removing the crunch.
- Red wine vinegar: Substitute with fresh lime juice or even lemon juice.
- Extra-virgin olive oil: Use your favorite oil because the flavor really stands out. For this post, I used the California Olive Ranch extra-virgin olive oil pictured above.
Florida Avocado vs. Hass Avocado
Florida avocados are larger, smoother-skinned, and generally firmer than Hass avocados. Their clean, mild flavor and sturdier texture make them easy to slice for a platter-style salad.
They're not found everywhere, so Hass avocados work too.
Hass avocados are smaller, richer, and more buttery. They make an equally delicious salad, but choose fruit that is ripe without feeling mushy so the wedges stay intact.
How to Choose a Ripe Avocado
- Hold the avocado in your palm and press it gently. It should yield slightly without feeling soft or hollow.
- Avoid squeezing with your fingertips, which can bruise the flesh.
- If the avocado is still firm, let it ripen on the counter and check it daily.
- Once ripe, refrigerate it if you are not making the salad that day to slow down the ripening.
Variations
- Use lime juice: Replace some or all of the red wine vinegar with lime juice for a sharper, citrusy dressing.
- Add tomato: Arrange ripe tomato wedges between the avocado slices.
- Add cilantro: A small handful adds freshness, though the basic salad doesn't require herbs.
How to Make Cuban Avocado Salad
See the recipe card below for complete measurements and instructions.
Step 1: Slice the onion thinly using a mandoline if you have one.
Step 2: Whisk the red wine vinegar and olive oil.
Step 3: Add the thinly sliced onion and let it sit while you slice the avocado.
Step 4: Halve and pit the avocados. Cut the flesh into thick wedges that will hold their shape.
Step 5: Arrange and salt: Arrange the avocado on a platter. Spoon the marinated onion and all the dressing over the wedges, then add salt.
Step 6: Add fresh black pepper: Freshly ground pepper is recommended to top it off. Serve immediately.
Top Tips
- Slice the onion thinly: Thick onion can overpower the avocado. A mandoline works well, but a sharp knife is enough if you have good cutting skills.
- Use ripe but firm avocado: Leave the soft avocado for guacamole rather than a composed salad.
- Do not mix: Arrange the salad on a platter and spoon the dressing over it instead of tossing vigorously for the nicest presentation.
- Season right before serving: Salt draws moisture from the avocado and onion, so assemble this salad at the last minute.
Serving Suggestions
Serve Cuban avocado salad with Moros y Cristianos for a classic beans-and-rice pairing.
For a simple weeknight meal, pair it with quick Cuban black beans and white rice.
It also adds a fresh, tangy contrast to vegan arroz con pollo.
Make-Ahead and Storage
You can slice the onion and mix the dressing several hours ahead, then refrigerate them separately. Cut and arrange the avocado and season just before serving.
This salad is best eaten immediately. If you have leftovers, press reusable wrap directly against the surface and refrigerate them, but expect the avocado to soften and darken.
Cuban Avocado Salad FAQs
Yes. Red onion adds color, but thinly sliced white is also traditional and works well.
Cut it as close to serving time as possible and coat the exposed surfaces with the vinegar dressing. The acid slows browning but does not stop it indefinitely.
Drop a comment and tell me how this Cuban avocado salad turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Recipe Card
Cuban Avocado Salad
Equipment
Ingredients
- ½ small red onion very thinly sliced into rings or half-moons; substitute with white onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 large Florida avocado ripe but firm; or use 2 Hass avocados
- fine salt adjust to taste
- fresh black pepper adjust to taste
Instructions
- Prep the onions: Slice the onions thinly. In a small bowl, whisk together the vinegar and olive oil. Add the sliced red onion, toss to coat, and let it sit while you do the next step.
- Prep the avocados: Halve and pit the avocados. Carefully cut the flesh lengthwise into thick wedges and spoon it out.
- Plate and serve: Arrange the avocado wedges on a serving platter or plate. Spoon the marinated onion and all the vinegar dressing evenly over the avocado. Sprinkle with salt and pepper, then taste and adjust. Serve immediately.
Regi Pearce says
This one brings back such good memories for me. My dad was the salad expert in our house, and he made this simple avocado salad all the time. I still love how something so simple can bring back so many memories. And yes, I always need some good bread to soak up that dressing!