No one in my family ever liked avocados. There was something about the texture and the flavor that turned us off of it. About six years ago we moved into a house that had a beautiful avocado tree. For the first year or two of living there, we would give away close to 60 avocados because we had no interest in them. It wasn’t until my seemingly sweet grandma visited from the island of Antigua that our love for the buttery pear began.

During the summer our tree bears avocados that are close enough to the size of a child’s Nerf football. My grandmother saw these and was in complete awe. She feistily yelled at my mother for giving away these gems. I distinctly remember watching her carve the fruit and dice each individual cube for the beginnings of the chunky and tangy salad I now know and love. She added in some small dices of onion, fresh lime juice, a dash of kosher salt, and a drizzle of olive oil to complete the salad. I was anxious to try the combination of flavors I knew and the one I was very vague with, but I had to wait. “You have to eat it cold!” my grandmother told me in a relatively thick Dutch accent.

After about an hour of painful waiting, I finally tasted the bright green and yellow salad on top of a crunchy tortilla chip. My taste buds thanked me each bite I took. They welcomed the rich and buttery flavor while it mingled with the tartness of the fresh lime juice and the crisp raw onions. The addition of the salty tortilla chip enhanced each loving mouthful with a satisfying crunch.

Since that day my family and I have joined the avocado craze. I took this recipe with me to college and am known for it with my peers. I don’t know how I survived so long without this delectable green super food. Below is the recipe for my grandmother’s Avocado salad I just had to share:

Prep time: 10 minutes | Total cook time: 15 minutes | Servings: 4


  • Avocado, ripe (4 small or 1 large)
  • 1 medium white or red onion
  • 2 tbsp olive oil
  • 1-2 limes
  • Kosher salt, to taste 

Method of Preparation:

  1. Begin by peeling the avocado. Using a sharp knife carefully cut the avocado in half lengthwise around the seed
  2. Remove the seed by firmly tapping the knife into it and slowly turning the seed (with the knife still in it) until it pops out
  3. Use the tip of your knife to create a cross pattern in the flesh to produce small squares
  4. Using a spoon, scoop out the diced avocado and place in a bowl. Set aside
  5. To dice the onion – cut off the top but leave the root of the onion on. This will help to keep the onion in tact while dicing
  6. Peel off the skin
  7. Cut the onion in half (lengthwise) and lay the flat side down
  8. Cut strips lengthwise about 1/8 of an inch thick
  9. Repeat this except in the opposite direction to create perfectly diced pieces of onion. Place in bowl with avocado
  10. Mix the onion and avocado together. Do not mash the avocado! You still want some chunks in your salad
  11. Sprinkle about 1 tsp. of kosher salt on the mixture to begin and adjust later on to your liking
  12. Dress with freshly squeezed lime juice and olive oil (roughly 2 tbsp.) to taste
  13. Chill for about an hour before serving
  14. Pairs well with tortilla chips, crackers, toast, chicken, and steak!

Published by Tatiana Azan