Avocado Salad

Ensalada de Aguacate

In Mexico, we eat avocado with everything, including our salads. Enjoy this Mexican style avocado salad recipe prepared with cubed mozzarella cheese, cherry tomatoes, cilantro, and red onion. It is lightly dressed with lime juice, olive oil, salt, and pepper. A delicious summer salad that is quick and easy to prepare.

Mexican Avocado Salad

A beautiful looking salad, don’t you think?

Summer Avocado Salad in Serving Bowl

How to Make

Get the freshest ingredients you can for this salad. They play a key role in the quality of your salad.

Ingredients:

  • 3 avocados
  • 3 limes
  • 9 ozs. mozzarella cheese
  • 1/2 cup chopped cilantro
  • 2 cups cherry tomatoes
  • 1/2 red onion
  • 3 tbsp. olive oil (extra-virgin is best)
  • 1/2 tsp. salt + to taste
  • 1/2 tsp. black pepper + to taste
Avocado Salad Ingredients on Table

Choosing the Avocados

Firm but not hard avocados are what you want for this salad. To check the ripeness of an avocado, use your thumb and gently push on the top where the stem connects. This is the narrower end of the avocado. If it gives slightly then it ready to use. If it doesn’t give a little, it isn’t ripe enough for this salad. Avocados are at their best from August to November.

Prepping the Ingredients

Prepping the Onion

Start by thinly slicing the red onion.

Thinly Slicing Red Onion

Soak the onion in cold water for 15 minutes to remove the sharpness of the onion. While it is soaking you will prep the other ingredients.

Soaking Sliced Red Onion in Water

Prepping the Avocado

How to Remove Avocado Pits

Avocados have large pits that need to be removed before using them. To remove, use a kitchen knife cut all the way around the avocado lengthwise then twist the two halves of the avocado until one side pops off. Then holding the side of the avocado with the pit in the palm of your hand with the pit facing up hit the pit with the sharp side of the knife blade to embed the blade in the pit. Twist the knife sideways and the pit will pop out. Discard the pit.

Removing an Avocado Pit

A word of warning: Use a great deal of caution to avoid cutting your hand. Avocado injuries are common when removing the pit.

Cubing the Avocado

Hold one half of the avocado in the palm of your hand. Diagonally without cutting through the peel, slice the avocado into 3/8″ strips.

Scoring the Flesh of an Avocado

Then slice avocado diagonally the opposite way without cutting through the peel.

Scoring the Flesh of an Avocado

Use a teaspoon to scoop out the cut avocado.

Scooping the Flesh of an Avocado

You will have nicely cut avocado chunks.

Bowl of Cubed Avocado

Squeeze the juice of the lime over the avocado. This will keep it from browning when you are prepping the other ingredients. Plus, it allows some time for the lime to penetrate the avocado which will give it more flavor.

Adding Lime Juice to Cubed Avocado

Prepping the Remaining Ingredients

Chop the cheese into approximately 3/8″ cubes.

Chopping Cheese to Make Avocado Salad
Cubed Cheese on Mexican Serving Platter

Remove the cilantro leaves and chop them. You want about 1/2 cup loosely packed cilantro.

Chopped Cilantro on Cutting Board

Slice the cherry tomatoes in half.

Sliced Cherry Tomatoes on Cutting Board

Assembling the Salad

In your mixing bowl, start with the cubed avocado.

Chopped Avocado in Bowl

Then add the cheese.

Avocado and Cheese in Bowl

Add the cherry tomatoes.

Avocado, Cheese, and Cherry Tomatoes

Add the chopped cilantro.

Avocado, Cheese, Cherry Tomatoes, and Cilantro in Bowl

Add the salt and pepper.

Adding Salt and Pepper to Salad

Add the olive oil.

Adding Olive Oil to Salad

Add the onion.

Adding Red Onion to Avocado Salad

Stir very gently to mix all of the ingredients. Try to avoid breaking apart the avocado.

Mixing Avocado Salad

Serve immediately at room temperature. This salad doesn’t keep well.

Summer Avocado Salad in Serving Bowl

Substitutions

Make these substitutions for some tasty variations of your salad.

  • Prepare with queso fresco or panela cheese in place of the mozzarella.
  • Use chopped plum tomatoes or regular tomatoes in place of the cherry tomatoes.
  • Substitute white onion for the red onion.
  • Use 2 tbsp. apple cider vinegar in place of the lime juice.
Easy Avocado Salad in Ceramic Mixing Bowl

Provecho!

Bowl of Mexican Avocado Salad
Print Pin
5 from 2 votes

Avocado Salad Recipe

Enjoy our Mexican avocado salad recipe prepared with cubed mozzarella cheese, cherry tomatoes, cilantro, and red onion. It's a delicious summer salad that is quick and easy to prepare. It is lightly dressed with lime juice, olive oil, salt, and pepper.
Course Salad
Cuisine Mexican
Keyword Avocado Salad Recipe, Mexican Salad Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 567kcal
Author Andrés Carnalla

Equipment

  • Cutting board
  • Kitchen knife
  • mixing bowl
  • Teaspoon
  • Kitchen Spoons
  • 4 Small Bowls for Serving

Ingredients

  • 3 avocados
  • 3 limes
  • 9 ozs. mozzarella cheese or queso fresco or panela
  • 1/2 cup cilantro leaves from about 10 sprigs chopped
  • 2 cups cherry tomatoes
  • 1/2 red onion
  • 3 tbsp. olive oil extra-virgin
  • 1/2 tsp. salt + to taste
  • 1/2 tsp. black pepper + to taste

Instructions

Prep the Onion

  • Thinly slicing the red onion.
  • Soak the onion in cold water for 15 minutes to remove the sharpness of the onion.

Prep the Avocado

  • Slice the avocado in half lengthwise and remove the pit.
  • Hold one half of the avocado in the palm of your hand. Diagonally without cutting through the peel, slice the avocado into 3/8" strips.
  • Then slice avocado diagonally the opposite way without cutting through the peel.
  • Use a teaspoon to scoop out the cut avocado into a small bowl.
  • Squeeze the juice of the lime over the avocado and set aside.

Prep The Remaining Ingredients

  • Chop the cheese into approximately 3/8" cubes.
  • Remove the cilantro leaves and chop them. You want about 1/2 cup loosely packed cilantro.
  • Slice the cherry tomatoes in half.

Assemble the Salad

  • Add all of the ingredients to your mixing bowl, then very gently stir to mix the ingredients.
  • Serve immediately.

Notes

This salad doesn’t keep well. Serve immediately at room temperature.
Substitutions:
The following are tasty variations for your salad.
  • Queso fresco or panela cheese for the mozzarella.
  • Chopped plum tomatoes or regular tomatoes for the cherry tomatoes.
  • White onion for the red onion.
  • 2 tbsp. apple cider vinegar for the lime juice.

Nutrition

Calories: 567kcal | Carbohydrates: 24g | Protein: 18g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 660mg | Potassium: 1024mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1176IU | Vitamin C: 48mg | Calcium: 371mg | Iron: 2mg

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