Ingredients for Avocado Salad Ensalada De Aguacate
- 1/2 cup thinly sliced red onion
- Red Wine Vinegar
- Avocados
- Olive Oil
- Salt And Black Pepper
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How to Make Avocado Salad Ensalada De Aguacate
- Marinate the Red Onion: In a resealable plastic bag, combine 1/2 cup thinly sliced red onion and 1/4 cup red wine vinegar. Press out excess air, seal, and refrigerate for at least 30 minutes (or up to 1 hour for a milder flavor). Alternatively, marinate in a small bowl, covered tightly with plastic wrap, ensuring onions are fully submerged.
- Prepare the Avocado: Gently slice 2 ripe avocados lengthwise, remove the pit, and thinly slice the avocado flesh. Avoid over-slicing to prevent browning.
- Assemble the Salad: Arrange the avocado slices attractively on a serving platter.
- Drain and Add Onions: Reserve 2 tablespoons of the red wine vinegar from the marinade. Drain the marinated red onions and gently arrange them over the avocado slices.
- Make the Vinaigrette: In a small bowl, whisk together the reserved 2 tablespoons of red wine vinegar, 1/4 cup extra virgin olive oil, a pinch of salt, and freshly ground black pepper to taste.
- Dress the Salad: Drizzle the vinaigrette evenly over the avocado and red onion salad.
- Serve Immediately: Enjoy your refreshing Ensalada de Aguacate immediately for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
5g
Carbs
1g
