Avocado-and-Onion Salad

Since people in Cuba don't usually have ready access to salad greens, Lourdes Castro says, many will start a meal with this simple avocado salad instead. Cubans tend to use Florida avocados, which are widely available in the Caribbean; they're larger and smoother than Hass avocados, stay bright green when ripe and have a mild, slightly sweet flavor.


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  • Total Time:
  • Servings: 6

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  • 1 Florida avocado or 3 Hass avocados, thinly sliced
  • 1/4 small red onion, very thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper

How to make this recipe

  1. Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.

Contributed By Photo © Lucy Schaeffer Published May 2009

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