This salad is guacamole evolved into a piece salad: instead of mashing the avocado, it is served in cubes that maintain the individual texture of each ingredient. The result is a more elegant dish, equally fresh and with the same festive flavor of guacamole.
Mexican
Avocado and tomato guacamole salad
Guacamole style salad with avocado, tomato, red onion, cilantro and lemon. More textural than guacamole, perfect to accompany any dish.
- Mexico
- Salad
- Light
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 3 g
- Fiber 8 g
- Carbohydrates 12 g
- Fat 18 g
- Sodium 140 mg
Story behind the dish
Preparation
Guacamole-type avocado and tomato salad is a preparation from Mexico with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 ripe avocados, diced.
- Have ready: 3 ripe tomatoes, diced.
- Have ready: 1 finely chopped red onion.
- Have ready: 1 chopped jalapeno or serrano pepper.
- Have ready: Plenty of fresh cilantro.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the avocados into 2 cm cubes; immediately add the juice…
Cut the avocados into 2 cm cubes; Immediately add the lime juice. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the tomato into similar cubes
Cut the tomato into similar cubes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Onion mix
Mix onion, chili and chopped cilantro. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Combine all ingredients gently
Combine all ingredients gently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress with oil and salt
Dress with oil and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Do not marinate too much so that the avocado maintains its texture.
Do not marinate too much so that the avocado maintains its texture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately with nachos or as a garnish
Serve immediately with nachos or as a side dish. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Use avocado at its exact point of ripeness; too green or too old ruins the texture.
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