This simple salad is the easiest thing to make, and it just so happens to be super delicious. My Tia Olgita would make something similar with all of our Cuban feasts, and it went so well with the savory dishes. Think of pairing this with some slow-roasted pork shoulder, or a chili-rubbed pork chop, or maybe skirt steak with chimichurri…. mmm… I’m gonna make some skirt steak with chimichurri this week. I digress. Yes, this is simple, but the red wine vinaigrette really packs a punch and the creamy avocado is perfect with the bite of the red onion. Enjoy!
Avocado and Red Onion Salad
2 large ripe avocados, cut into bite size pieces (finding a perfect avocado is a science that i have not perfected, but make sure the avocados are good and ripe. It makes all the difference in the taste of this salad)
1/2 a red onion, sliced thin
1 tbsp red wine vinegar
3 tbsp good quality olive oil
kosher or sea salt and freshly cracked pepper
chopped cilantro for garnish
In a bowl add the vinegar, olive oil, salt and pepper to taste and whisk until it’s emulsified. Add the onions and avocados and gently toss. Garnish with cilantro and serve at room temp.
Yield: 2 servings