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Clearing out the fridge to go on holiday earlier in the month, we had an awful lot of avocados and other fixings leftover from a taco night, enough to make a side salad rather than some sort of guacamole or relish. Inspired by a few of the ways I ate avocado in Cancun, as well as the way the ceviche served by the pool of our hotel was presented, this Mexican Avocado Salad was born.
Light, easy, and involving only six ingredients (four, if you count olive oil and salt as given in a recipe) it is the perfect side dish to serve alongside other Mexican or Mexican-inspired dishes such as my Lamb Birria, Slow Cooker Shredded Mexican Beef, or my Yucatan Chicken.
Frequently Asked Questions
Can I make this Mexican Avocado Salad ahead?
Avocado is best not left around for a few hours as it can easily brown, but the amount of lime juice in it means it should hold up for about an hour whilst you’re getting on with other parts of the meal. In fact, you want it to stand for 5 minutes or so before eating for the best flavour!
This salad is a bit like guacamole, can I add tomatoes?
Yes, roughly chopped ripe tomatoes would be delicious here – I just left them out because a) I originally wrote this recipe as a fridge-clearer, and b) it means you can stay flexible and still able to serve a different salsa or tomato salad on the side.
And can I make this avocado salad spicy?
Sure, some finely diced jalapeno would be a good addition, as would a sprinkling of Tajin seasoning, just adjust the salt levels to taste and remember there is some included in the spice blend.
This quick and easy Mexican Avocado Salad recipe is the perfect light, bright and refreshing accompaniment to a whole host of Mexican-inspired dishes. Only 6 ingredients, and ready in just 15 minutes!
Ingredients
Scale
1/2 small red onion, thinly sliced
2 large or 3 small ripe avocados
2 tbsp fresh lime juice
1/2 tbsp extra virgin olive oil
small handful fresh coriander, finely chopped
sea salt
Instructions
Soak the red onion slices in cold water, and set aside.
Dice the avocado into a mixing bowl, and measure over the lime juice and extra virgin olive oil. Add the chopped coriander and a generous pinch of salt, and carefully fold the avocado into the dressing, taking care not to break it up too much. Leave to stand for 5 minutes.
Drain the red onion and pat it dry on a piece of kitchen paper before adding it to the avocado and, once again, carefully folding it into the salad.
Check to see if it needs any more salt before serving immediately.
Notes
This Mexican Avocado Salad is best eaten as soon as it is made.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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