Chunky Avocado Salad

A drizzle of sweet Guava Vinaigrette is what makes this Cuban avocado salad sing.


  • 6 ripe but firm Hass avocados, halved and pitted

  • 2 navel oranges, peel and pith removed

  • 3 Kirby or small cucumbers, peeled, seeded, and cut into ½-inch dice

  • 6 ounces baby cherry or pear tomatoes, halved

  • ¼ cup coarsely chopped cilantro leaves, plus more for garnish

  • 7 red pearl onions, peeled and cut into thin rounds

  • Guava Vinaigrette


  1. Using a soupspoon, scoop out avocado flesh in one piece; reserve shell. Cut flesh into 1/2-inch dice; set aside. Repeat. Separate orange sections; discard membranes.

  2. Place oranges, cucumbers, three-fourths of tomatoes, cilantro, onions, and vinaigrette in a bowl; toss. Add avocado; gently toss. Divide among shells. Garnish with cilantro, remaining tomatoes, and any extra salad.

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