Avocado Tomato Salad
A vibrant, refreshing salad that perfectly balances the creamy richness of ripe avocados with the bright acidity of garden-fresh tomatoes.
Ingredients
- •3 ripe avocados, pitted and diced into 1-inch cubes
- •4 large vine-ripened tomatoes, chopped into bite-sized pieces
- •1/2 small red onion, very thinly sliced
- •1/4 cup fresh cilantro leaves, chopped
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons fresh lime juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a large mixing bowl, combine the diced tomatoes, sliced red onion, and chopped cilantro.
- 2
In a small separate bowl or jar, whisk together the olive oil, lime juice, salt, and pepper until emulsified.
- 3
Add the diced avocado cubes to the large bowl with the vegetables.
- 4
Drizzle the prepared dressing gently over the salad.
- 5
Using a large rubber spatula, very gently toss the ingredients together to coat them evenly without mashing the avocado.
- 6
Serve immediately for the best texture and flavor.
💡 Chef tips
- To prevent the avocado from browning, toss the avocado cubes in a little extra lime juice before adding them to the rest of the salad.
- If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes and pat dry before adding to the salad.
- This salad is best enjoyed fresh; it does not store well as the avocado will oxidize and soften over time.
✅ How it should turn out
The finished salad should be a colorful medley of bright red and deep green, offering a refreshing, tangy, and buttery flavor profile with a crisp onion bite.