Cuban Avocado Salad + Breakfast

                Cuban-Avocado-Salad-+-breakfast

Cuban Avocado Salad is a classic staple in Cuban households, where salad greens were seldom seen. Comprised of crisp avocado and onion; sometimes tomato, this salad is great with any Cuban meal.  Usually salads at your local Latin-American will be either a delicious avocado salad or a lackluster version of this. What you have here, my friends, is my version of Cuban avocado salad. For this salad we use Florida Avocados. While I do like Haas avocados as well, they aren’t the true kind for the salad; the Florida variety are more crisp and watery than the creamier texture of the Haas. Florida Avocados are much larger than the tiny Haas and are bright green on the outside, they tend to ripen fast.

        Cuban-Avocado-Salad       Florida-Avocado

Soaking the red onions in red wine vinegar and water gives a nice bright flavor to the avocado; and a squeeze of lemon is not to be forgotten. For breakfast I’ll often make the Cuban avocado salad with a split English muffin or Cuban bread and a soft-boiled egg on top, smashed into the buttered bread. With a cafecito on the side?! Ño! Que rico!

           UpClose-Salad

Cuban Avocado Salad + Breakfast

1 large Florida Avocado
1/2 small red onion or 1 Shallot thinly sliced
Grape tomatoes, halved (optional)
Olive Oil
Salt and Pepper
1 tablespoon red wine vinegar
1 tablespoon water
Garnish with a squeeze of lemon juice or lime

First, slice the red onion and soak them in the red wine vinegar and water with a little bit of salt (a pinch of sugar can add some oomph too). Dice the avocado and half the grape tomatoes (I thought I had tomatoes, but turns out I didn’t! So I didn’t use them today…). Dress with olive oil, salt and pepper. Take the red onions out of the vinegar and sprinkle on the salad. Squeeze a lemon or lime wedge on top for garnish.

IngredientsMarinated-ShallotsDiced-Avocado

I served this with a 100 Calorie Thomas English Muffin and a small pat of unsalted butter. In order to successfully soft boil your eggs put a pot of salted water to boil. Once the water is boiling gently lower the room temperature eggs into the water; reduce the heat to low and cover (I forgot to cover my pot and they turned out fine!). The eggs may slightly crack with ribbons of egg whites floating around them, but this did not affect my eggs, they were still perfectly soft-boiled despite small cracks. Set your timer for 5 minutes (6 if you like your egg whites more firm). Immediately run under cool water and peel them carefully.* Smash into toast and enjoy with Cuban avocado salad.

   Before-Smashing-the-Egg     After-Smashing

 *Hint: Older eggs peel better!

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