Quick & Easy Avocado Tomato Salad

published Jun 18, 2021
summer
Avocado Tomato Salad

This avocado tomato salad is the perfect 10-minute dish to round out any and all summer dinners.

Serves3 to 4

Prep10 minutes

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avocado tomato salad on a plate
Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

The best summer recipes involve minimal prep and little to no cooking, which is why this light, refreshing salad is always in my rotation. It’s packed with rich and creamy avocado, perfectly ripe cherry tomatoes, sliced red onion, and plenty of cilantro, all tossed together in a simple lemon vinaigrette. The best part? It only takes 10 minutes to make, meaning you can get back outside and enjoy the sunshine.

Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

5 Ways to Customize This Simple Summer Salad

Whether you’re looking to bulk it up or just use up what’s in your fridge, here are five ways to riff on this effortless summer side.

  1. Switch up the citrus. Try using lime juice in place of lemon juice, which will give this salad guacamole vibes.
  2. Play around with the herbs. Practically any tender herb can be used here (think: parsley, basil, mint, or a combination).
  3. Add some cheese. Go ahead and crumble in some salty feta or queso fresco.
  4. Go heavy on the fruit. Peaches or mangoes would be perfect for a bit of fun and sweetness.
  5. Stir in fresh corn. If you’ve got some corn on the cob left over, cut off the kernels and toss them right in.

How Long Can Avocado Last in a Salad?

Any salad containing avocado is best eaten the day it’s made, before the avocado starts to brown. With that said, this salad can be refrigerated in an airtight container for up to three days.

Credit: Kitchn

Avocado Tomato Salad

This avocado tomato salad is the perfect 10-minute dish to round out any and all summer dinners.

Prep time 10 minutes

Serves 3 to 4

Nutritional Info

Ingredients

  • 1

    medium lemon

  • 2 tablespoons

    olive oil

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2

    large ripe but firm avocados (about 1 pound total)

  • 1 pint

    cherry tomatoes (about 11 ounces)

  • 1/2

    small red onion

  • 1/4 cup

    fresh cilantro leaves and tender stems

Instructions

  1. Juice 1 medium lemon until you have 2 tablespoons juice and add the juice to a large bowl. Add 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

  2. Prepare the following, adding them to the bowl as you complete them: Dice 2 large avocados. Halve 1 pint cherry tomatoes (quarter if large). Thinly slice 1/2 small red onion (about 1/2 cup). Finely chop fresh cilantro until you have 1/4 cup. Gently toss everything together until evenly combined.

Recipe Notes

Storage: This salad is best eaten the day it is made, but can be refrigerated in an airtight container for up to 3 days (the avocado may start to brown).