Ensalada De Aguacate Recipe

Name: Da Silva Steakhouses Ensalada De Aguacate Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 count ripe avocados (large); 2 count ripe tomatoes (medium); 0.25 count red onion; 0.25 cups fresh cilantro (chopped); 0.5 count jalapeño (optional, seeded and finely chopped); 0.25 cups crumbled queso fresco or feta; 4 cups romaine or mixed greens (optional base); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 3 tbs extra-virgin olive oil; 2 tbs fresh lime juice (about 1 lime); 0.5 tsp honey or agave (optional, for balance); 0.25 tsp ground cumin

Inspired by Da Silva Steakhouse

Time20m

Serves4

Make Ensalada De Aguacate Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ensalada

2 count ripe avocados (large)

2 count ripe tomatoes (medium)

1/4 count red onion

1/4 cups fresh cilantro (chopped)

1/2 count jalapeño (optional, seeded and finely chopped)

1/4 cups crumbled queso fresco or feta

4 cups romaine or mixed greens (optional base)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Aderezo (dressing)

3 tbs extra-virgin olive oil

2 tbs fresh lime juice (about 1 lime)

1/2 tsp honey or agave (optional, for balance)

1/4 tsp Ground cumin

Method

Ensalada

Prepare produce

Wash all produce. Pat dry. Thinly slice the red onion into half-moon slices. If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Dice tomatoes

Core and dice the tomatoes into roughly 1/2-inch pieces. Place in a medium bowl.

Chop cilantro and jalapeño

Finely chop the cilantro leaves and the seeded jalapeño (if using). Add both to the bowl with the tomatoes.

Prep avocados

Halve each avocado lengthwise, remove the pit, and carefully peel (or scoop) the flesh. Cut each half into 6–8 slices or 1-inch cubes, depending on your preferred presentation. Place the avocado pieces gently into the bowl with tomatoes.

Assemble greens

If using a greens base, arrange 4 cups of romaine or mixed greens on a serving platter or divide among individual plates.

Combine salad components

Add the tomato-avocado-onion mixture over the greens (or into a serving bowl). Sprinkle the crumbled queso fresco (or feta) over the top. Add 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt, but hold back a small pinch to adjust after dressing.

Aderezo (dressing)

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1/2 teaspoon honey (if using), and 1/4 teaspoon ground cumin. Taste and adjust seasoning — add a pinch more salt or a squeeze more lime if desired.

If using a jar, secure the lid and shake vigorously until the dressing is emulsified and slightly thickened.

Pour the dressing evenly over the assembled salad. Gently toss once or twice to coat the avocado and tomatoes without breaking up the avocado pieces. Alternatively, serve the dressing on the side so diners can add to taste.

Taste and adjust final seasoning: add the reserved pinch of salt or more pepper as needed. Serve immediately to prevent the avocados from browning; if you must wait, squeeze a little extra lime over the avocado to slow oxidation.