In the Dominican Republic, a meal without avocado just feels incomplete.
There’s almost always a ripe, buttery aguacate sitting on the table, sliced and ready to serve next to Arroz Blanco, Habichuelas Guisadas, and Bistec Encebollado. It’s not an afterthought—it’s part of the meal. That creamy texture balances savory stews and crispy sides in the most comforting way.
This ensalada de aguacate takes those simple slices and elevates them with a quick onion vinaigrette. The vinegar gently softens the onions until they turn slightly pink, and when spooned over fresh tropical avocados, it creates the perfect tangy contrast. It’s fresh, bright, and exactly what a Dominican table needs.
It also doubles as the base for a good Pan con Aguacate—one of the simplest, most satisfying bites you can make.
Step-by-Step Instructions
Begin by preparing the onion dressing. In a small mixing bowl, combine the thinly sliced red onion, extra virgin olive oil, apple cider vinegar, salt, and pepper. Stir gently and let the mixture sit for about 5–10 minutes. As it rests, the onion will begin to soften and turn a beautiful light pink, mellowing its sharp bite.
While the onion marinates, peel and slice the tropical avocados. Cut them as thin or thick as you prefer and arrange the slices (or cubes) neatly on a large dish or platter.
Once the onions are ready, spoon the vinaigrette evenly over the avocado slices, making sure each piece gets a little of that tangy dressing. Finish with a sprinkle of fresh chopped parsley for a pop of color and freshness.
Serve immediately as a side dish alongside your favorite Dominican meal.
Serving Suggestions
Ensalada de aguacate pairs beautifully with:
- Arroz Blanco
- Habichuelas Guisadas
- Bistec Encebollado
- Pollo Guisado
- Locrio de salami
- Locrio de longaniza
It’s especially perfect alongside “La Bandera Dominicana,” where the creamy avocado balances the savory rice and beans. It also makes a delicious filling for Pan con Aguacate or served next to crispy tostones with longaniza frita or a big bowl of sancocho.
Storage Tips
Avocado is best enjoyed fresh. Once sliced, it can brown quickly.
If you need to store leftovers, cover tightly with plastic wrap pressed directly against the surface of the avocado and refrigerate for up to 1 day. The vinegar in the dressing will help slow browning slightly, but for the best flavor and texture, serve immediately after preparing.
Recipe Tips
- Use ripe but firm tropical avocados for clean slices. They should yield slightly when gently pressed.
- Letting the onions rest in vinegar is key—it softens their flavor and gives this Dominican avocado salad its signature taste.
- Slice the avocado thinly for a traditional presentation, or cube it for a more casual serving style.
Ensalada de Aguacate (Dominican Avocado Salad)
Author:Ingredients
- ¼ small red onion thinly sliced
- 1 tablespoon extra virgin olive oil 15 ml
- 3 tablespoons apple cider vinegar 45 ml
- Salt and pepper to taste
- 2 tropical avocados
- 1 teaspoon fresh parsley roughly chopped (1 g)
Instructions
- In a small bowl, combine the red onion, olive oil, apple cider vinegar, salt, and pepper. Let sit for 5–10 minutes, until the onion begins to soften and turn pink.
- Peel and slice the avocados. Arrange the slices on a serving platter.
- Pour the onion dressing evenly over the avocado slices. Sprinkle with parsley.
- Serve immediately as a side dish.
Notes
- Cut the avocado as thin or thick as desired. You may also cube it if preferred.
- Best served fresh for optimal texture and flavor.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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