Esta salada de abacate é a definição de frescura e simplicidade. Essencialmente um pico de gallo cremoso, é o acompanhamento perfeito para qualquer prato mexicano, churrasco ou simplesmente para comer com tortilhas. É vibrante, cheia de sabor e fica pronta em poucos minutos.

Ingredientes

  • 1 abacate grande descascado e picado em cubos
  • 1 tomate pequeno em cubos
  • 1 cebola pequena em cubos
  • Sumo de meio limão
  • Coentros, salsa ou cominhos frescos, sal e pimenta q.b. (usei salsa)
  • Pimento verde ou vermelho (opcional, não usei).

Preparação

  1. Misturar todos os ingredientes cuidadosamente e servir com a comida mexicana.

For a taste of this incredibly fresh and simple side dish, here is the English version.

Avocado Salad

This simple avocado salad is the ultimate fresh, vibrant, and incredibly easy side dish. Essentially a creamier version of pico de gallo or a chunkier guacamole, it combines the buttery texture of avocado with the sharpness of onion, the juiciness of tomato, and the bright kick of lime and fresh herbs. It’s a wonderfully versatile dish that takes only minutes to prepare and can elevate almost any meal.

It’s the perfect accompaniment to Mexican dishes like tacos, fajitas, or enchiladas, but it’s equally brilliant alongside grilled chicken, fish, or steak. You can also serve it simply as a dip with a big bowl of tortilla chips. The key is to use fresh, quality ingredients and to mix everything gently to ensure the avocado cubes keep their shape.

This recipe serves as a fantastic base for your own creations. Feel free to add other ingredients to suit your taste. A can of drained black beans or some sweetcorn would add extra substance, while finely diced cucumber would give it an extra refreshing crunch. For a salty kick, a sprinkle of crumbled feta or cotija cheese would also be a delicious addition.

Ingredients

  • 1 large avocado, peeled and diced
  • 1 small tomato, diced
  • 1 small onion, diced
  • Juice of half a lime
  • Fresh coriander, parsley, or cumin to taste (parsley was used in the original)
  • Green or red bell pepper (optional)
  • Salt and pepper to taste

Method

  1. Carefully combine all the ingredients in a bowl and serve alongside Mexican food.

Tips:

  • For the best salad, use avocados that are ripe but still firm enough to hold their shape when diced[4][5]. Save the softer ones for guacamole.
  • The lime juice is not just for flavour; its acidity is essential to help prevent the avocado from browning. To store leftovers, press a piece of plastic wrap directly onto the surface of the salad before refrigerating to minimize contact with air[5].
  • This salad is best served immediately, but if you need to make it slightly ahead, you can combine all the ingredients except for the avocado, salt, and pepper. Fold in the avocado and seasonings just before serving[4].
  • If you find the flavour of raw onion too strong, you can soak the diced onion in cold water for 10 minutes before adding it to the salad to mellow its sharpness.