Cuban Avocado Salad with Citrus-Lime Vinaigrette
Traditional ingredients and flavors inspire this fresh and flavorful Cuban Avocado Salad. Fresh, green avocado, red onion, and sweet pineapple are tossed with crisp iceberg lettuce and light and tasty citrus-lime vinaigrette. It’s the perfect side salad for the summer!
Our friends hosted a Cuban-themed potluck-style party, and everyone was assigned a different dish. I contributed this avocado salad and baked flan for dessert, and everything was a hit. I adapted the avocado salad from this Cuban avocado and pineapple salad by adding fresh lime juice and fiery serrano pepper to the mix.
The combination of soft vs. crunchy textures and sweet, spicy, and savory flavors is the perfect light, satisfying, and delicious summertime salad. With each bite, you get creamy avocado, tart pineapple, and zesty onion coated in a sweet, sour, and perfectly seasoned vinaigrette.
This Cuban avocado salad is a refreshing way to begin a meal, but it’s also a meal itself. You can toss in shrimp, tuna, or white beans for added protein and make a healthy meal in minutes.
Why You’ll Love this Recipe
- It’s quick, easy, and packed with bold, spicy Cuban flavors.
- Great for busy weeknights and serving at summer gatherings.
- It’s made with a balanced combination of nutrient-dense, fresh, and healthy ingredients.
- Gluten-free, dairy-free, and vegan (no modifications needed).
Ingredients You’ll Need
- Dressing – This take on Cuban-style avocado salad is made with a spicy, citrus lime vinaigrette dressing made with olive oil, vinegar, orange juice, lime juice, sugar, and finely chopped serrano peppers. Serrano peppers are HOT, so use them at your own risk. To lower the heat index, omit the peppers or try with poblano peppers or seeded jalapeños.
- Iceberg lettuce – The thick leaves add a nice crunchy bite. You can also use romaine here.
- Pineapple – Fresh pineapple is best, but canned works in a pinch. If you have any extra, you can use it in a tropical green smoothie or smoothie bowl.
- Red onion – Adds another crunchy element, great flavor, and a pop of purple to do the dish. To tone down the oniony flavor, marinate the onions in the dressing for 20 minutes.
- Avocado – For the best avocado salad, your avocado should be firm with some give when you squeeze it. Save the softer avocados for guacamole.
- Salt & pepper – Sea salt, kosher salt, and fresh cracked black pepper if you have it.
How To Make Cuban-Style Avocado Salad
Step 1: Make the dressing. Combine the olive oil, vinegar, citrus juices, and sugar in a blender or a tall, durable container using a stick blender. No gadgets? Add the dressing ingredients to a jar with a secure lid and shake it vigorously until the liquids are emulsified. Season to taste with salt and pepper, then stir in the peppers.
Step 2: Toss and serve. Gently toss the lettuce, pineapple, and onion together in a large bowl, then pour the dressing over the top and toss to coat the fruit and veggies well in vinaigrette. Serve each individual salad with fresh sliced avocado, and season with salt and pepper. Enjoy!
Recipe Tips
- Swap the serrano peppers for sliced jalapeño, poblano, or Fresno chili peppers to tone down the heat.
- Freshly squeezed citrus juices make all the difference! Store-bought bottled orange juice or lime juice simply won’t do.
- Toss the lettuce, pineapple, and onion with the vinaigrette 15-20 minutes before serving so the fruit and veggies can lightly marinate and absorb flavor.
- Avocado begins to brown soon after being cut, so slice and plate your avocado immediately before serving. Squeeze lime juice over the top of your avocado salad to keep the avocado from turning brown as quickly.
- Sprinkle freshly chopped cilantro or parsley to improve the presentation and extra layer of refreshing flavor.
Variations & Serving
This Cuban salad has plenty of room to personalize with your different fruits and vegetables. You can also add:
- Hearts of palm
- Tomato
- Cucumber
- Yellow, orange, or red bell pepper.
- Cilantro
- Cumin
- Cayenne
This salad is also perfect with simple proteins like canned tuna, salmon, or chicken and cooked and cooled shrimp. For plant-based protein, white beans are a good option.
Storing & Freezing
Keep leftover sliced avocado stored separately from the salad in airtight containers, and store in the fridge for 2-3 days. Keep in mind that the avocado will start to brown almost immediately. No freezing.
Recipe FAQ
The avocados common in Cuba are originally from Florida. They’re larger than Haas avocados with brighter green skin and extra rich, creamy, and sweet flesh.
As for how to serve this spicy Cuban avocado salad, it’s a fantastic way to begin a heavy meal. Serve with fish soup and crusty bread for a hearty lunch, or serve it as the appetizer before serving garlic-lime grilled sea bass, grilled salmon, or Cuban shredded beef as the main course.
More Recipes with Tropical Flavors
Island Grilled Chicken with Jalapeno Pineapple Salsa
Caribbean Grilled Jerk Chicken Bowls
If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Cuban Avocado Salad with Citrus-Lime Vinaigrette
Ingredients
- 1/3 cup vinegar
- 1/3 cup olive oil
- 1/3 cup orange juice freshly squeezed
- 1-2 tbsp lime juice freshly squeezed
- 1 1/2 tbsp serrano pepper finely chopped (or jalapeño)- these babies are hot!
- 1/3 cup sugar
- Salt and pepper to taste
- 2 cups of fresh pineapple chunks
- 2 large avocados peeled and sliced
- 1 head iceberg lettuce shredded
- 1 medium sweet red onion sliced thin
Instructions
- Combine olive oil, vinegar, orange juice, lime juice, and sugar in a blender until smooth.
- Add salt and pepper to this mixture to taste and stir in the diced serrano pepper.
- Lightly toss the lettuce, pineapple, and red onion together.
- Toss the dressing with the pineapple salad until everything is well coated.
- Garnish individual salads with a few extra avocado slices and season with salt and pepper to taste.
Notes
- Swap the serrano peppers for sliced jalapeño, poblano, or Fresno chili peppers to tone down the heat.
- Freshly squeezed citrus juices make all the difference! Store-bought bottled orange juice or lime juice simply won’t do.
- Toss the lettuce, pineapple, and onion with the vinaigrette 15-20 minutes before serving so the fruit and veggies can lightly marinate and absorb flavor.
- Avocado begins to brown soon after being cut, so slice and plate your avocado immediately before serving. Squeeze lime juice over the top of your avocado salad to keep the avocado from turning brown as quickly.
- Sprinkle freshly chopped cilantro or parsley to improve the presentation and extra layer of refreshing flavor.
Nutrition
- Mango Protein Shake - July 22, 2024
- Guacamole Puking Pumpkin - July 15, 2024
- Air Fryer Peach Crisp - July 10, 2024
This is perfect for those summer cook outs!
I love the freshness of this Avocado salad, it sounds so delicious. Thanks so much for sharing with Foodie Friends Friday party this weekend. Will pin/share.
We look forward to seeing you again soon with another delicious recipe.
A FFF co-host,
Joanne/WineLady Cooks
I definitely need to add some pineapple into my salads. This looks so refreshing, tropical and delicious!
Thank you Thalia! It is a perfect summer salad. 🙂
I love it! So fan of adding pineapple to salads!
Patricia.