For us Dominicans, there is no need to dress up an avocado, but you can fancify it a bit in this simple Ensalada de Aguacate (Avocado Salad).
If you come to the Dominican Republic without knowing a thing about our cuisine--and the same thing could be said for most of Latin America--you may be inclined to think that our cuisine is similar to Mexico's. This is something I've seen many times.
And nothing could be further from the truth.
No, we don't eat guacamole, but we love, LOVE avocados. I may have even shown up to a Dominican restaurant with an aguacate de emergencia, in case they don't have any. Seriously.
About this recipe
Typically we serve our avocados in chunks or slices with our meals, but if you're feeling like serving it a bit more refined, this colorful avocado salad will do it. Think of it as avocado "con ropa de misa".
What else can you put in an avocado salad?
Sweet corn, diced cucumber, diced tomatoes, and even lettuce. Get creative, avocado goes with nearly everything.
Ensalada de Aguacate Recipe (Avocado Salad)
- 2 large avocados, (or 3 small ones)
- 2 tablespoons of lime juice
- ½ small red onion, minced
- ½ bell red pepper, minced
- ½ yellow bell pepper, minced
- 2 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- ¾ teaspoon of salt, (or more, to taste)
- Freshly cracked pepper, to taste (optional)
- A handful of cilantro leaves, (optional)
- Making salad: Peel and dice the avocados and mix with the lime juice. Combine with, onions and peppers.
- Making dressing: Mix the vinegar. oil and salt.
- Serving: Drizle the vinagraitte over the avocado salad, and sprinkle with pepper to taste, and more salt if you find it necessary. Decorate with cilantro leaves. Serve inmediately (see notes).