Cuban avocado salad

Name: Cuban avocado salad
Prep time: 10 min
Total time: 20 min
Ingredients: 2 avocados, ripe but firm, peeled and thickly sliced; ½ red onion, sliced paper-thin into rings; 3 tbsp olive oil; 1 tbsp white vinegar; 1 tbsp lime juice; ½ tsp salt; ¼ tsp black pepper; 4 leaves lettuce (optional)

Vegetarian

Ensalada de aguacate

Thick slices of ripe avocado layered with paper-thin raw onion and dressed with olive oil, vinegar, lime and salt — the simple side served with Cuban rice-and-bean meals.

Cuban avocado salad is a Cuban salad, ready in about 20 minutes and made with avocado and red onion. It serves 4 and is rated beginner to cook.

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Prep: 10 min
Cook: 0 min
Rest: 10 min
Total: 20 min
Serves: 4
Level: Beginner
Calories: 216

Ingredients

4 servings

2 (300 g) Avocados (opens in a new tab), ripe but firm, peeled and thickly sliced
½ (55 g) Red onion (opens in a new tab), sliced paper-thin into ringsSwap: Onion
3 tbsp (40 g) Olive oil (opens in a new tab)
1 tbsp (15 g) White vinegar (opens in a new tab)Swap: Wine vinegar
1 tbsp (15 g) Lime juice (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
4 leaves (40 g) Lettuce (opens in a new tab) (optional)For lining the plate.

Equipment

Whisk (opens in a new tab)

Method

1
Step 1
Toss the onion rings with a pinch of the salt and the vinegar and leave for 10 minutes to soften slightly.
- 2 min
How it looks · Photo: Magda Ehlers on Pexels
2
Step 2
Whisk (opens in a new tab) the lime juice (opens in a new tab) and oil into the onion and its vinegar until slightly emulsified.
- 1 min
- Whisk (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
3
Step 3
Arrange the avocado (opens in a new tab) on a plate (lined with lettuce (opens in a new tab), if using), season with the remaining salt and the pepper (opens in a new tab), and spoon over the onions and dressing.
- 4 min

About this dish

Origin: Cuba · Commonly attributedAlso popular in United StatesMore food from Cuba
Dish: Lunch · Dinner · Salads · Side dishes
Cooking method: Raw, No-cook
Taste: creamy, tangy, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · Carb-conscious
Worked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Avocado · Red onion · White vinegar · Lime juice
Techniques: Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

216 kcal per serving

Calculated

1 serving ≈ 107 g · recipe makes 4

Where the energy comes from

Protein 3%
Carbohydrate 14%
Fat 83%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	216 kcal	201 kcal
Protein	1.6 g	1.5 g
Carbohydrate	7.9 g	7.3 g
Net carbohydrate	2.7 g	2.5 g
Sugars	1.3 g	1.2 g
Added sugars	0 g	0 g
Fibre	5.2 g	4.9 g
Fat	21.1 g	19.7 g
Saturated fat	—	—
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	298 mg	278 mg
Salt equivalent	0.7 g	0.7 g

Vitamins & minerals per serving

Potassium: 387 mg
Calcium: 13 mg
Iron: 0.5 mg
Magnesium: 24 mg
Vitamin A (RAE): 5 µg
Vitamin C: 9 mg
Vitamin D: 0 µg
Vitamin B12: —
Folate (DFE): —

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: lettuce.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Choose avocados that yield slightly to gentle pressure — overripe ones turn mushy under the dressing.

Serve with

With ropa vieja or roast pork, white rice and black beans.

Storage

Serve immediately; avocado browns quickly once cut.

Variations

With pineapple: Add chunks of fresh pineapple for a sweeter Caribbean twist.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Avocado, ripe but firm, peeled and thickly sliced2 piece · 300 g
Red onion, sliced paper-thin into rings0.5 piece · 55 g
Lime juice1 tbsp · 15 g
Lettuce (optional)4 leaf · 40 g

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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