Avocado Salad (Ensalada de Aguacate)

Name: Avocado Salad (Ensalada de Aguacate)
Yield: 4 servings
Ingredients: 1 1/2 red onion, thinly sliced; 1 1 cup red wine vinegar; 1 1 Florida avocado or 2 Hass avocados (about 1 pound total), sliced; 1 1 tablespoon highest-quality extra-virgin olive oil; 1 Salt and black pepper

From the kitchen of Carly

Silky avocado meets sharp pickled red onion in this stunning, minimal salad. The vinegar-soaked onions cut through the richness beautifully while good olive oil brings everything into balance. Pure, elegant, and ready in under an hour of mostly hands-off time.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 red onion, thinly sliced
11 cup red wine vinegar
11 Florida avocado or 2 Hass avocados (about 1 pound total), sliced
11 tablespoon highest-quality extra-virgin olive oil
1Salt and black pepper

Instructions

Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag. Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar. Allow the onion to marinate for at least 30 minutes.
Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside. Place the avocado slices on a serving platter and top with the red onion slices. Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.