You may be pleasantly surprised from this unexpected taste from Avocado and Red Onion Salad!! When I first ate this many years ago I got hooked on it! This salad compliments very well when eaten with the Cuban Pork Roast or all by itself!!
We love sweet fried plantains here – I deliberately chose plantains which were really black, and still let them sit on the kitchen counter for few days!
Avocado & Red Onion Salad: yields about 6 servings
4 Haas avocados, peeled, pitted and sliced
4 small red onions (2 large or 3 medium), peeled and halved
1 Tablespoon Kosher salt
Salt and pepper, to taste
Juice from 1 lime
Put the sliced red onions in a nonreactive bowl, sprinkle Kosher salt and massage the salt into the onion slices. Make sure the salt is well blended in the onions. Let it sit for about 30 minutes.
Meanwhile, in a medium sized bowl, add about 1/2 cup of ice and fill the bowl 3/4 way. Add the avocado halves and gently swirl them around so that all surfaces are immersed. Keep the avocados in the ice water for about 10 minutes. After 10 minutes, gently pat the avocado halves with paper towel and store on a plate or bowl with plastic wrap in the refrigerator. This ice water process is to prevent the avocados from darkening.
Rinse the onions well (2-3 times under cold water). Squeeze out extra liquid. By this time, the onions are all wilted and went through semi “pickling” process.
Slice the avocados and place them on a serving dish. Arrange the onions on top of avocados, squeeze lime juice over them, and sprinkle salt and pepper!!
Fried Plantains: yield 4-6
3 large (or 4 medium) really dark plantains – the skin should look black
Heat the oil in a frying pan over medium-high heat, lower the heat to medium-low and place the plantain pieces. Brown both sides of the plantains. I usually cook about 3-4 minutes each side. These plantains were really sweet so I didn’t add anything – sometimes if the plantains aren’t that sweet I sprinkle some sugar over the cooked plantains.
Rest of my Cuban Style Dinner: