Food Recipes Salads Vegetable Salads Avocado-and-Onion Salad 4.0 (3,842) Add your rating & review Since people in Cuba don't usually have ready access to salad greens, Lourdes Castro says, many will start a meal with this simple avocado salad instead. Cubans tend to use Florida avocados, which are widely available in the Caribbean; they're larger and smoother than Hass avocados, stay bright green when ripe and have a mild, slightly sweet flavor. More Healthy Recipes By Lourdes Castro Lourdes Castro Lourdes Castro is a highly-regarded food educator and the author of four cookbooks focused on Latin cooking. She teaches Nutrition and Food Studies at New York University, where she also serves as Director of The Food Lab. Food & Wine's Editorial Guidelines Updated on June 16, 2022 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Total Time: 10 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 1 Florida avocado or 3 Hass avocados, thinly sliced 1/4 small red onion, very thinly sliced 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar Salt and freshly ground pepper Directions Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away. Originally appeared: May 2009 Rate It Print