Since people in Cuba don't usually have ready access to salad greens, Lourdes Castro says, many will start a meal with this simple avocado salad instead. Cubans tend to use Florida avocados, which are widely available in the Caribbean; they're larger and smoother than Hass avocados, stay bright green when ripe and have a mild, slightly sweet flavor.

Lourdes Castro
Recipe by Food & Wine May 2009

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Credit: © Lucy Schaeffer

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.

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