Aguacate Recipe

Aguacate (Avocado) Salad / Toast Preparation

1. 1

   Select and halve avocados

   Choose 2 ripe Hass avocados (they should yield slightly when pressed). Cut each avocado lengthwise around the pit. Twist halves apart and remove pits carefully with a spoon or by tapping and twisting the pit with a knife. Scoop the flesh into a medium mixing bowl.

2. 2

   Mash and season

   Using a fork, mash the avocado to your desired texture — chunky for salad or slightly smoother for toast. Immediately add 2 tablespoons fresh lime juice and 1 tablespoon extra-virgin olive oil and stir to combine. The acid helps prevent browning and adds brightness.

3. 3

   Add aromatics and finish

   Fold in 3 tablespoons finely diced red onion, 2 tablespoons chopped cilantro (if using), and 8 halved cherry tomatoes (if using). Season with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (optional). Taste and adjust seasoning or lime to your preference.

4. 4

   Toast bread or prepare tostadas

   If serving on toast, lightly toast 4 slices of bread until golden. For corn tostadas, warm them briefly in a dry skillet or oven until crisp (about 2–3 minutes).

5. 5

   Assemble and serve

   Spoon the prepared aguacate mixture onto each toast slice or onto warmed tostadas, dividing evenly. Garnish with an extra drizzle of olive oil or a squeeze of lime from wedges. Serve immediately to enjoy peak texture and color.

6. 6

   Storage note: If not serving right away, press a piece of plastic wrap directly on the surface of the avocado mixture to minimize browning and refrigerate up to 24 hours.