Avocado 3 Ways
Avocado 3 Ways is a easy Colombian recipe that serves 4. 180 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 21 min | Cook: 10 min | Total: 41 min
Cost: $6.40 total, $1.60 per serving
Ingredients
- 3 pieces Avocado (ripe, halved)
- 3 pieces Hard-Boiled Egg (hard boiled, peeled)
- 2 tablespoons Lime Juice (freshly squeezed)
- 0.5 cup Tomato (diced)
- 4 stalks Scallion (white and green parts, thinly sliced)
- 2 pieces Anaheim Chili (stem removed; seed for less heat if desired)
- 1 piece Habanero Chili (seeded, minced)
- 1.5 cups Fresh Cilantro (loosely packed)
- 2 tablespoons White Vinegar (distilled)
- 0.75 teaspoon Salt (fine sea salt)
Instructions
Boil the Eggs
Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes. Transfer to ice water to cool, peel, and set aside.
Time: PT10M
Prepare the Avocados
Halve the avocados, remove pits with a kitchen towel, peel the skin, and set the halves aside.
Time: PT5M
Mash Two Avocado Halves
Place two avocado halves in a mixing bowl and mash with a fork until mostly smooth with a few small chunks.
Time: PT2M
Chop Remaining Avocado
Roughly chop the remaining four avocado halves and add them to the bowl with the mashed avocado.
Time: PT2M
Make the Cilantro‑Chili Dressing
In a small bowl, combine the scallions, Anaheim chilies, habanero, cilantro, white vinegar, and salt. Pulse with a fork or small food processor until a loose puree forms.
Time: PT5M
Combine Main Ingredients
To the avocado mixture add lime juice, diced tomato, and roughly two‑thirds of the chopped hard‑boiled egg. Gently stir to keep avocado chunks intact.
Time: PT3M
Add the Dressing
Fold the cilantro‑chili dressing into the avocado mixture, stirring gently until evenly distributed.
Time: PT2M
Plate and Garnish
Transfer the salsa to a serving bowl, garnish with the reserved egg pieces and a few extra tomato dice.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg
Ingredient Substitutions
- Instead of Avocado: ripe pear (for texture)
- Instead of Hard-Boiled Egg: firm tofu cubes (vegan)
- Instead of Lime Juice: lemon juice
- Instead of Tomato: red bell pepper
- Instead of Scallion: green onion
- Instead of Anaheim Chili: jalapeño
- Instead of Habanero Chili: serrano chili
- Instead of Fresh Cilantro: parsley
- Instead of White Vinegar: apple cider vinegar
- Instead of Salt: kosher salt
Equipment Needed
- Cutting Board
- Chef's Knife
- Saucepan
- Mixing Bowl
- Fork
- Spoon
- Serving Bowl
Critical Steps — Do Not Skip
- Boiling and cooling the eggs properly to avoid over‑cooking.
- Peeling and handling ripe avocados without bruising.
- Creating the cilantro‑chili dressing to the right consistency.
Chef Tips from the Video
- Use a ripe Hass avocado for the creamiest base.
- If you don’t have a food processor, a mortar and pestle works well for the dressing.
- Serve with toasted corn tortillas or grilled fish for a complete meal.
Troubleshooting
Avocado turns brown.
Add lime juice immediately after mashing and keep the salsa covered with plastic wrap touching the surface.
Salsa is too spicy.
Add extra lime juice, a pinch more salt, or a spoonful of plain yogurt to mellow the heat.
Texture is mushy.
Mash fewer avocado halves and keep the remaining avocado in larger chunks; stir gently.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Stir before serving.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the cilantro‑chili dressing up to 24 hours ahead and refrigerate.
- Hard‑boil eggs a day before; keep them peeled in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Colombian Avocado Salsa in Colombian cuisine?
Avocado is a staple in Colombian coastal cooking, often paired with bright herbs and chilies to create fresh salsas that accompany grilled fish, chicken, or are simply enjoyed with arepas. The salsa highlights the Colombian love of balancing creamy fruit with acidic and spicy flavors.
What are the traditional regional variations of avocado salsa in Colombian cuisine?
In the Pacific region, the salsa may include coconut milk and more habanero for heat, while in the Andean highlands it often features milder jalapeños and a touch of orange juice. Each variation reflects local ingredient availability and climate.
How is Colombian Avocado Salsa traditionally served in Colombia?
It is commonly served alongside roasted chicken, grilled fish, or as a topping for arepas and empanadas. In coastal areas it also appears as a dip for plantain chips or fresh corn tortillas.
What occasions or celebrations is Colombian Avocado Salsa traditionally associated with in Colombian culture?
The salsa appears at family gatherings, weekend barbecues (asados), and festive celebrations such as Carnaval, where fresh, vibrant dishes are prized.
What makes Colombian Avocado Salsa special or unique in Colombian cuisine?
Its unique balance of buttery avocado, citrusy lime, and a fiery cilantro‑vinegar dressing showcases the Colombian palate’s love for contrast—richness tempered by acidity and heat.
What are the most common mistakes to avoid when making Colombian Avocado Salsa?
Over‑mixing the avocado, using over‑ripe fruit that turns brown quickly, and adding too much chili without tasting first are common pitfalls. Keep the dressing light and fold gently to preserve texture.
Why does this Colombian Avocado Salsa recipe use both lime juice and vinegar in the dressing?
Lime juice provides fresh citrus brightness while vinegar adds a sharp acidity that cuts through the avocado’s richness, creating a layered flavor profile typical of Colombian salsas.
Can I make Colombian Avocado Salsa ahead of time and how should I store it?
Yes, you can prepare the cilantro‑chili dressing up to a day ahead and keep it refrigerated. Assemble the salsa just before serving; if stored, cover the bowl with plastic wrap pressed directly onto the surface to limit oxidation.
What texture and appearance should I look for when making Colombian Avocado Salsa?
The avocado should be a mix of smooth mash and small chunky pieces, with bright green flecks of cilantro and visible diced tomato. The dressing should be slightly loose, not a thick puree, allowing the avocado chunks to stand out.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on modern, globally inspired comfort food, delivering approachable recipes that blend classic techniques with bold, international flavors for home cooks.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Colombian cooking differ from other cooking channels?
Milk Street emphasizes quick, ingredient‑driven shortcuts—like using a simple cilantro‑vinegar puree—to capture authentic Colombian flavor without lengthy prep, whereas many channels stick to traditional, labor‑intensive methods.
Last updated: September 4, 2026
