Easy Tomato Avocado Salad

It is 6pm and you need a fresh side fast. This Easy Tomato Avocado Salad is the answer to your cravings. It delivers bright flavors with zero stress. You will want to make this on repeat all summer long.

Why You’ll Make This Again

This recipe is a total game-changer for your summer routine. It is ready in 15 minutes without turning on the oven. You get a healthy reset that actually tastes amazing. It is the perfect reliable dish for any busy weeknight.

The ingredients are simple and easy to find at any store. It feels light but stays very satisfying thanks to the avocado. Your family will love the fresh and vibrant colors on the plate. It is a foolproof way to eat more vegetables.

How This Comes Together

This salad comes together with very little effort. You just chop your fresh produce and whisk a simple dressing. There are no complicated techniques to learn here. Even beginners can master this no-cook recipe in minutes. It is the ultimate shortcut to a gourmet side dish.

What You’ll Need

Keep these simple pantry staples and fresh items on hand for a quick meal.

• 2 cups cherry tomatoes, halved
• 2 large ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Step-By-Step Directions

1. Whisk together the olive oil, lime juice, salt, and pepper in a small bowl.
2. Place the halved tomatoes, diced avocados, and sliced red onion in a large bowl.
3. Drizzle the prepared dressing over the salad ingredients.
4. Add the chopped cilantro to the bowl.
5. Gently toss all ingredients together with a large spoon.
6. Serve immediately for optimal freshness.

How To Serve It

This salad looks beautiful next to any grilled protein. Serve it with grilled chicken or flaky white fish for a light dinner. It is also a fantastic topping for steak tacos or salmon. This dish is a hit at casual backyard potlucks. Your guests will love the bright and zesty flavor profile.

Leftovers & Storage

This salad is best eaten the day it is made. Avocado can turn brown if it sits too long in the fridge. If you have leftovers, store them in an airtight container for 24 hours. The lime juice helps keep the avocado green for a little while. Give it a gentle stir before serving it again the next day. Do not freeze this salad as the texture will change.

Make It Even Better (Pro Tips)

• Use avocados that are slightly firm so they do not turn into mush.
• Do not skip the fresh lime juice because it prevents browning.
• Avoid over-mixing the salad to keep the avocado pieces whole.
• Slice the red onions very thin to avoid an overpowering onion taste.
• Bring this to your next summer potluck for a crowd-pleasing healthy option.
• Add a pinch of red pepper flakes for a tiny kick of heat.
• Use high-quality olive oil to make the simple dressing shine.

Easy Ways To Change It Up

• Add some crumbled feta cheese for a salty and creamy twist.
• Mix in some sliced cucumbers for extra crunch and hydration.
• Toss in some grilled corn for a sweet summer variation.
• Swap the cilantro for fresh parsley if you prefer a milder herb.

Quick Questions

Can I make this salad ahead of time?

You can prep the tomatoes and onions a few hours early. Wait to add the avocado until just before you serve. This keeps the texture perfectly creamy and fresh for your guests.

What is the best way to dice an avocado?

Cut the avocado in half and remove the pit carefully. Score the flesh into cubes while it is still in the skin. Scoop the cubes out with a large spoon for clean and even pieces.

I hope you enjoy this simple and refreshing salad as much as I do. It is the perfect way to celebrate fresh summer produce without any hard work. Give it a try tonight!

— Ethan

Easy Tomato Avocado Salad

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 185

Ingredients Method

Ingredients

  

• 2 cups cherry tomatoes, halved
• 2 large ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Method

 

1. Whisk together the olive oil, lime juice, salt, and pepper in a small bowl until emulsified.
2. Place the halved tomatoes, diced avocados, and sliced red onion in a large mixing bowl.
3. Drizzle the prepared dressing over the salad ingredients.
4. Add the chopped cilantro to the bowl.
5. Gently toss all ingredients together with a large spoon, taking care not to crush the avocado pieces.
6. Serve immediately for optimal freshness.