A Riff on Ensalada de Aguacate

I remember looking for Cuban recipes on the internet in the late 1990s, long before food magazines and any blogs were online – and I found iCuban.com. That site grew into Three Guys From Miami, a Cuban food website that friends Raúl Musibay, Glenn Lindgren, and Jorge Castillo used as a platform to their love of Cuban cuisine with lots of humor (and mojitos).

During the summer,  when I can’t bear to cook – ae Three Guys step in to save me: I take one of their tasty salads and simply serve it over brown rice. The one that I’ve been craving lately is a variation of their avocado salad.  It’s best made with Florida avocados (though don’t tell the Three Guys I generally use Hass, which is more prevalent in Houston grocery stores).  Make it big and it’s a meal.  Make it modest, and it’s a snack.

What makes this salad satisfying by itself is, without question, the very best fresh limes and cilantro.  By itself, this salad is a refreshing snack.  Served over brown rice, it’s quite satisfying to chase away hunger and cool you down after the day’s heat.

A word about the ingredients: I love colorful bell peppers, so you’ll find red, yellow and orange bell pepper slices in my avocado salad.  I use an equal amount of bell pepper and avocado slices to add a more heft and crunch to the salad (though I guess that makes this more of an avocado-bell pepper salad, doesn’t it…).

I often buy a bottle of fresh-squeezed lime juice (both Central Market and Whole Foods in Houston carries it).  Also, I love the strong flavors of red onion and cumin, but they can overpower my palate, if not the salad – so microwave the onion shavings for a few seconds to take off the edge without dampening its taste.  Do the same with the cumin powder on a separate plate.


Avocado Salad

Ensalada de Aguacate w/ Dressing
Prep time
Total time
Cuisine: Cuban
Serves: 2
  • Avocado Salad (Ensalada de Aguacate)
  • 3 medium sized bell peppers (any color), sliced
  • 3 medium sized avocados, sliced
  • ¼ cup shaved red onion
  • fresh cilantro, chopped
  • salt + pepper (to taste)
  • Dressing:
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • ½ teaspoon cumin
  • pepper (to taste)
  1. Arrange the avocado and pepper slices on a plate (or over a bed of rice), alternating colors.
  2. Sprinkle the cilantro over the plate.
  3. Make the dressing: whisk together the olive oil and lemon juice with the cumin and fresh ground pepper (to taste), and pour over the salad.
  4. Enjoy!
Adapted from Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining

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