Cuban Avocado Salad with Citrus-Lime Vinaigrette
A light, sweet and savory Cuban-inspired salad recipe made with iceberg lettuce, fresh pineapple, avocado, and red onion topped with a citrus vinaigrette. A perfect summertime salad.
Servings 8 servings
Calories 236kcal
Ingredients
- ⅓ cup vinegar
- ⅓ cup olive oil
- ⅓ cup orange juice freshly squeezed
- 1-2 tablespoon lime juice freshly squeezed
- 1 ½ tablespoon serrano pepper finely chopped (or jalapeño)- these babies are hot!
- ⅓ 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
Calories: 236kcal | Carbohydrates: 23g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 433mg | Fiber: 5g | Sugar: 16g | Vitamin A: 482IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg