I love this recipe because it’s the perfect blend of creamy avocados and crispy chicharrón, creating a delightful texture combination that’s totally irresistible. Plus, the fresh burst of cherry tomatoes and zesty lime make it a refreshing and vibrant dish that I can’t get enough of at gatherings!
I enjoy crafting recipes that meld lively flavors and textures, and this Mexican-Style Chicharrón Avocado Salad is a prime example of my work. The base of the salad is arranged to showcase the wonderful, creamy ripe avocados, which are an excellent source of healthy monounsaturated fats.
Then there’s the chicharrón. I know that pork rinds don’t sound like the healthiest food, but they were a part of my family’s life, and I eat them in moderation.
They are a source of protein and add crunch to this dish because, if I’m being honest, anything combined with avocados has the potential to be an utterly satisfying experience.
Ingredients
Rich in healthy fats and fiber, with a creamy texture, avocados are indeed healthy.
Chicharrón: It has a crunch, all right, and it’s full of protein.
But more than that, it has a flavor that’s just plain savory.
The red onion gives low-calorie flavoring that is sharp, sweet, and tangy.
Juicy and sweet, cherry tomatoes are rich in antioxidants.
Cilantro is an excellent source of beneficial vitamins, and the fresh herb contributes a unique flavor that is hard to replicate.
Lime Juice: Adds zesty brightness, with a high content of vitamin C.
Olive oil: A fat that is good for the heart; heightens flavor.
Jalapeño: Contains capsaicin, which gives it a spicy kick; loads of vitamins make it a healthy pepper.
Ingredient Quantities
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- 2 ripe avocados, peeled, pitted, and diced
- 1 cup chicharrón, broken into bite-sized pieces
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 jalapeño, seeded and finely chopped (optional)
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Instructions
1. In a big mixing bowl, mix the diced avocados and lime juice, and toss gently to coat the avocado pieces and help prevent them from browning.
2. Combine the sliced red onion, halved cherry tomatoes, and chopped cilantro with the avocados in the bowl.
3. Pour the olive oil over the contents of the bowl and sprinkle with salt and a few good grinds of black pepper.
4. For an extra kick of heat, add the finely chopped jalapeño, if using.
5. Fold the ingredients together carefully, ensuring that they are mixed well and combining them without mashing the avocados too much.
6. Give the salad a few minutes to let the flavors meld together.
7. Right before serving, fold in the chicharrón, making sure it’s evenly distributed throughout the salad.
8. Assess the flavors and make any needed adjustments by adding more of the following, to your liking: lime juice, salt, and/or pepper.
9. Put the salad in a serving dish, arranging it nicely.
10. Cilantro leaves sprinkled on top give a fresh and vibrant look to the dish. Serve it right away and savor every bite!
Equipment Needed
1. Mixing bowl
2. Citrus juicer
3. Knife
4. Cutting board
5. Measuring spoons
6. Spoon or spatula for folding
7. Serving dish
8. Pepper grinder (optional)
FAQ
- Q: Can I use store-bought chicharrón?A: Yes, this recipe works perfectly well using chicharrón from the store.
- Q: How can I prevent the avocados from browning?Cut the avocados into small dice and toss them with lime juice right away. This will help to keep them from turning brown.
- Q: Is there a substitute for cilantro?If you are not fond of cilantro, you may substitute it with parsley or omit it completely.
- Q: Can I make this salad ahead of time?A: The most important thing to keep in mind is to try to have the dish ready immediately before serving if you want it to be at its freshest. However, if you want to do more prep work than that, you can have everything portioned out and ready to go so that you can quickly combine the components when you are ready to serve.
- Q: How spicy is the salad with jalapeño?A: A mild kick comes from the jalapeño, but you can control the heat by using less or skipping it altogether.
- Q: What can I serve with this salad?A: Grilled meats and tacos suit this salad well, or it can be savored by itself.
Substitutions and Variations
Diced mango can be used in place of avocado to create a dish with a sweeter flavor.
If desired, crispy bacon bits can serve as a substitute for chicharrón.
Thinly sliced green onions can replace red onion for a milder taste.
If you would rather use a different herb, fresh parsley can take the place of cilantro.
A pinch of cayenne pepper can be substituted for jalapeño to give the dish a spicier kick.
Pro Tips
1. Chill the Ingredients First: Before you start, chill your ingredients, especially the avocados and tomatoes. This will help the salad taste extra refreshing and is particularly great for a hot day.
2. Use a Citrus Zester: Grate a little lime zest into the salad along with the lime juice for an extra zing of citrus flavor. The zest adds depth without adding more juice.
3. Mix Gently: When mixing the ingredients, use a folding motion rather than stirring aggressively. This helps keep the avocado pieces intact and maintains the salad’s texture.
4. Serve Immediately After Adding Chicharrón: To keep the chicharrón crisp, add it to the salad just before serving. The longer it sits in the salad, the more it will soften due to the moisture in the other ingredients.
5. Customize the Heat Level: If you’re concerned about the heat level, you can start with a smaller amount of jalapeño and gradually add more to taste. Alternatively, leave in a few seeds for extra spice if you love heat.
Mexican Style Chicharron Avocado Salad Recipe
My favorite Mexican Style Chicharron Avocado Salad Recipe
Equipment Needed:
1. Mixing bowl
2. Citrus juicer
3. Knife
4. Cutting board
5. Measuring spoons
6. Spoon or spatula for folding
7. Serving dish
8. Pepper grinder (optional)
Ingredients:
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- 2 ripe avocados, peeled, pitted, and diced
- 1 cup chicharrón, broken into bite-sized pieces
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 jalapeño, seeded and finely chopped (optional)
“`
Instructions:
1. In a big mixing bowl, mix the diced avocados and lime juice, and toss gently to coat the avocado pieces and help prevent them from browning.
2. Combine the sliced red onion, halved cherry tomatoes, and chopped cilantro with the avocados in the bowl.
3. Pour the olive oil over the contents of the bowl and sprinkle with salt and a few good grinds of black pepper.
4. For an extra kick of heat, add the finely chopped jalapeño, if using.
5. Fold the ingredients together carefully, ensuring that they are mixed well and combining them without mashing the avocados too much.
6. Give the salad a few minutes to let the flavors meld together.
7. Right before serving, fold in the chicharrón, making sure it’s evenly distributed throughout the salad.
8. Assess the flavors and make any needed adjustments by adding more of the following, to your liking: lime juice, salt, and/or pepper.
9. Put the salad in a serving dish, arranging it nicely.
10. Cilantro leaves sprinkled on top give a fresh and vibrant look to the dish. Serve it right away and savor every bite!