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.
1 Florida avocado or 3 Hass avocados, thinly sliced
1/4 red onion, very thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground pepper
How to Make It
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.