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Tomato and Avocado Salad » Simple and Healthy Recipe! ✅

This colorful, delicious and healthy tomato and avocado salad The recipe is the best way to take advantage of fresh seasonal vegetables!

Juicy tomatoes, fresh avocados and sliced ​​onions are topped with the simplest dressing. This recipe is the perfect “less is more” with little prep, few ingredients, and lots of fresh!

We love that the simplicity of this recipe makes the flavor of the ingredients shine!

A delicious avocado salad

  • This salad is perfect to take to picnics, parties and barbecues because it is fresh and delicious.
  • Don’t be fooled by the simple ingredients, it tastes great!
  • Load of super healthy avocado and tomatoes, this recipe has room for extra additions like veggies, meat, and cheese.

Ingredients and variations

Avocado – Creamy, buttery avocados are available year-round. Speed ​​up the ripening process by placing them in a paper bag with an apple or banana.

Cut the avocados in half and remove the stone. Gently slide a paring knife through the flesh of each half vertically in ½-inch columns, repeating the cut horizontally. This makes small squares. Drain the diced avocado with a spoon. Sprinkle with lemon or lime juice to prevent the avocado from turning brown (oxidation).

Tomatoes – Cherry or grape tomatoes give this dish added visual appeal, however any freshly diced tomato will do! Red, yellow, orange, and purple tomatoes give this salad a unique and colorful look!

Onion – Red onion adds a sweet touch to the salad, but sliced ​​green onions can work too!

Additional Components – Marinated artichoke hearts, sliced ​​cucumbers, diced mozzarella or crumbled feta, sweet corn kernels, drained black beans, chopped spinach, croutons or croutons can make this salad new every time.

How to make tomato and avocado salad

  1. Prepare diced tomatoes, onions and avocado; season with lime juice.
  2. Add the other ingredients (and any additions) and mix gently.
  3. Let stand 5 to 10 minutes before serving.

Serve alongside any of these entrees like grilled chicken thighs, turkey burgers, meatloaf, or some sides like sautéed green beans or roasted rainbow carrots.

How to prevent avocados from turning brown

Like apples and bananas, an avocado oxidizes and turns brown when exposed to air (unless you cut it open and eat it within minutes, like when you make avocado toast). To keep your avocado salad looking good, here are some tips!

  • Do not cut the avocado ahead of time (other ingredients, including relish, can be prepared ahead of time)
  • Prepare the avocado at the end so that it is chopped just before serving
  • Add something acid avocado. This will prevent the cells from being exposed to air and preserve their color.
  • Acids: lemon juice, lime juice or any kind of vinegar!

Preservation of avocado and tomato salad

Store in the refrigerator for up to 2-3 days. Stir and add some extra lime juice and fresh cilantro.

Tomato and Avocado Salad cannot be frozen but can be freshened up by adding new tomatoes and avocados or by adding cooked and chilled pasta such as penne, papillon or macaroni.

More avocado salads

Did you make this Tomato Avocado Salad? Be sure to leave a rating and comment below!

5 out of 10 votes ↑ Click the stars to vote now! Or to leave a comment, click here!

Tomato and Avocado Salad

This salad is stuffed with avocado, tomatoes, red onion, and cilantro to create a fresh summer flavor!

Preparation time 15 minutes

Break time 5 minutes

Total time 20 minutes


  • Cut the tomatoes and onions. Set aside.

  • Cut the avocados in half, remove the bones and cut them into cubes. Squeeze fresh lime over avocados and gently toss to combine.

  • Add the other ingredients and mix gently.

  • Let stand 5 to 10 minutes before serving.

Store in an airtight container in the refrigerator for 2 days.

Drain liquid before serving if necessary. Stir and add some extra lime juice and fresh cilantro. 5 out of 10 votes ↑ Click the stars to vote now! Or to leave a comment, click here!

Calories: 331 | Carbs: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 21mg | Potassium: 940mg | Fiber: 11g | Sugar: 4g | Vitamin A: 650 IU | Vitamin C: 38.9mg | Calcium: 36mg | Iron: 1.4mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Lunch Course, American Cuisine Salad

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