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Five-Layer Avocado Salad – vegetarian recipe
Stav Kogan

Five-Layer Avocado Salad

Get ready to dazzle your guests with a salad that's as beautiful as it is delicious! This Five-Layer Avocado Salad is a true showstopper, perfect for serving family-style at your next Mexican-inspired feast or as the vibrant centerpiece of a light lunch. Each layer offers a delig
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • For the Creamy Lime Dressing
  • 1/4 cup (60 g / 2.12 oz) mayonnaise
  • 1/4 cup (60 g / 2.12 oz) sour cream
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 3 limes, 2 for juice and 1 for wedges
  • 1 or 2 fresh serrano chiles, minced
  • Salt and freshly ground black pepper to taste
  • For the Salad Layers
  • 2 large ripe tomatoes, cored and cut into thick slices
  • 1/4 pound (115 g / 4.1 oz) jícama, peeled and grated
  • 3 small oranges, peeled and thinly sliced
  • 1 small red onion, halved and sliced paper-thin
  • 2 medium avocados, pitted, peeled, and sliced
  • 1/2 cup (15 g / 0.53 oz) chopped fresh cilantro for garnish
  • For a more authentic flavor, substitute an equal amount of Mexican crema for the mayonnaise and sour cream in the dressing.
  • To keep the avocado slices bright green, gently toss them with a little lime juice before adding them to the salad.
  • For perfectly thin onion slices with less bite, use a mandoline slicer and soak the slices in ice water for 10 minutes before draining and using.
  • Easily turn this into a six-layer salad by adding 1 cubed mango or 1/2 cup (480 ml) of crumbled queso fresco between the onion and avocado layers.

Method
 

  1. First, prepare the dressing.
  2. In a small bowl, whisk together the mayonnaise, sour cream, and olive oil until smooth.
  3. Squeeze in the juice of two limes, add the minced serrano chiles, and sprinkle generously with salt and pepper.
  4. Whisk again and set aside.
  5. Assemble the salad on a large, deep platter. Start by arranging the tomato slices in a single layer. Evenly spread the grated jícama over the tomatoes. Follow with a layer of orange slices, then the paper-thin red onion. Gently arrange the avocado slices on top as the final layer.
  6. Just before serving, drizzle the salad with about 1/4 cup (960 ml) of the prepared dressing.
  7. Garnish with fresh cilantro and the remaining lime cut into wedges.
  8. Serve immediately, passing the remaining dressing at the table.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 4gFat: 25g

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