Avocado and Onion Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large Florida (West Indian) or 4 Hass avocados
- Salt and pepper
- 1small white onion, thinly sliced into rings
- 3tablespoons red wine vinegar or lime juice, plus more as needed
- 1tablespoon extra-virgin olive oil, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
201 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 2 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
For clean avocado wedges, halve each avocado and remove the pit. Place the halves cut sides down, then cut through the skin into 1-inch thick wedges. Peel the skin off. Arrange the avocado on a platter or plates. Sprinkle with salt. Separate the rings of the onion and arrange them on top of the avocado. (You may not need all the onion.) Season with salt and pepper, then drizzle with vinegar and olive oil. Take a bite of avocado and onion together and adjust seasonings with more salt, pepper, oil and vinegar until the combination is rich with a slight pucker. Eat right away.
Private Notes
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Cooking Notes
YiaYia
If the thought of the raw onion puts you off this lovely salad, I recommend putting the thin onion slices in with the vinegar & salt for 10-15 minutes to take the edge off their sharpness. Just add the oil after. Oh yum
andrea
Handy avocado tip I picked up on some tv cooking show - slice the avocado into quarters, not halves - gets the pit out easier and makes peeling easier.
Ron Smith
Possible suggestion is to use a sweet onion or a red onion. My mouth is watering as I write this.
Ana
This avocado salad is added aloneside many Cuban dishes. If you add slice olives and sprinkle over the top it's a nice accent to the creamy avocado.
Ben
Used tarragon vinegar, which goes really well with avocados. Salted the onion for 10 minutes or so, and then tamed it with vinegar for roughly a half hour before drizzling over the avocado. I feel like a bit of arugula would do well tossed in with this; maybe next time.
cody
So simple I questioned whether this constitutes as a salad. I ate it with some toast on the side. It helps mop up the dressing and becomes its own avocado toast. 4 avocados is a lot for two people.
G Pickholz
Add some pomegranate seeds. Both the color and contrasting taste greatly enhance the recipe.
WT
add some sliced Jalapeno sliver to mix - adds some crunch
Pedro Shaio
I believe the avocado likes lemon whereas the onion likes vinegar, so small amounts of each respectively, with both left to marinate just a few minutes, yields a very good result.
Alan Corcoran
I’m sure a lot of people love onions but they are indigestible to me. I eat an avocado inclusive salad nearly every day: strips of crisp romaine, salted chunks of a half avocado, red seedless grapes, a little chopped tomato and 1/4 can of Costco Albacore. Grind black pepper over it and dress (lightly) with Brianna’s Honey Mustard.
Linda Hoquist
I’ll try it with a couple of Fuentes when in season, and a sweet onion as I don’t need it to bite back.
Doug McNeill
Hitting the avocado immediately after cutting with about 1/3rd of the acid will prevent discoloration while prepping the onion and remainder of the salad or plating the dish for service.
Sunny
I'll probably use thinly-sliced shallots
Ron Smith
Possible suggestion is to use a sweet onion or a red onion. My mouth is watering as I write this.
andrea
Handy avocado tip I picked up on some tv cooking show - slice the avocado into quarters, not halves - gets the pit out easier and makes peeling easier.
YiaYia
If the thought of the raw onion puts you off this lovely salad, I recommend putting the thin onion slices in with the vinegar & salt for 10-15 minutes to take the edge off their sharpness. Just add the oil after. Oh yum
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