Avocado Salad
Absolute creaminess defined by the freshness of ripe avocado and the citrus balance of lime. It is the soul of the Peruvian table, a side dish that brings texture and vitality to any main course. The elegance of simplicity at its finest.
What you need
Ingredients
- 0.5 unitRed Onion
- 0.25 cupCulantro
- 2 tbspLime
- 0.5 tspGround Black Pepper
- 2 unitAvocado
- 1 unitTomato
- 1.5 tbspVirgin Olive Oil
- 0.75 tspTable Salt
Per serving
Nutrition
- kcal
- 241
- fat g
- 21.59
- carbs g
- 13.73
- fiber g
- 8.41
- protein g
- 2.87
Step by step
Preparation
- 1
Cut the **tomato** into wedges or medium cubes and slice the **red onion** thinly. If the onion tastes too sharp, rinse it quickly and drain it well so it does not overpower the salad.
- 2
Mix the **lime**, **olive oil**, **salt**, and **pepper** for **30 seconds**, until the dressing looks glossy and clean.
- 3
Cut the **avocado** last, into thick wedges or large cubes. Coat it with part of the dressing as soon as it is cut; this keeps it green and bright-tasting.
- 4
Combine the **avocado**, **tomato**, **onion**, and **cilantro** with gentle movements. Add the remaining dressing just to coat; it should stay fresh, creamy, and not turn into mash.