Last updated on
8 Weeks of Easy Family Dinners E-Cookbook!
Tomato Avocado Salad is fast, light, and fresh, topped with slices of red onion, fresh parsley, and a zesty lime and olive oil dressing. Easy to put together, this colorful salad recipe is perfect for a light meal, or a quick side dish.
I’ve been obsessed with avocado lately, making Grilled Avocados and Avocado Chicken Salad every chance I get. I love adding it to salads or even just topping my proteins with big slices of the stuff. So creamy, healthy, and delicious, avocado is good with just about anything!
This low-effort salad with unforgettable flavors is one that you’ll want to make over and over again. It’s bright and colorful and takes only 5 minutes and a few simple steps to put together. The flavors are similar to guacamole but in salad form.
Aside from being easy and quick to make, the avocado is a great source of healthy fats and protein. Combined with the tomato they make a full healthy side dish that goes well with grilled chicken kabobs, air fryer pork chops, or even as a snack sitting on top of some crispy crostini.
* Be sure to see the recipe card below for the
complete list of ingredients and full instructions *
Cut the veggies. Slice the avocado in half, remove the pit, then scoop out the flesh and cut it into bite-sized chunks. Squeeze fresh lime juice over the avocado with a pinch of salt and stir to coat. Slice the tomatoes in half and cut the onion into thin slices.
Make the dressing: In an airtight container or jar with a tight-fitting lid add all of the ingredients for the dressing. Cover with the lid and shake to combine everything together. Feel free to customize the flavors, add more lime juice or less garlic. Season with salt and pepper.
Combine. Add all the veggies to a big bowl and sprinkle some chopped parsley on top. Just before serving, toss with the dressing and enjoy. I usually recommend starting with half of the dressings, then add more as you like.
This Tomato Avocado Salad is so easy to customize. There are different variations and ingredients that you can use based on what’s on hand or the flavor combinations you prefer. The options here are endless.
The best gauge for how choosing avocados is touch. You want them to be ripe but not too soft. Pick it up, hold it in the palm of your hand, and give it a gentle squeeze. The ideal avocado is firm with a little give to it. If they are too soft, they will turn to mush in your salad.
Another way to check is to peel back the brown stem at the top. If you see green, it’s ripe.
If you can’t find ripe avocados, don’t fret. It’s pretty easy to ripen them at home on your counter. All you need is a small brown paper bag – place the fruit inside and roll the top down to keep it closed. It can take anywhere from a day to 3 days to ripen, so check daily. Once ripe, you can and should store avocados in the refrigerator.
Avocados tend to turn brown pretty quickly once the flesh is exposed to air. To prevent cut avocados from turning brown, squeeze lime juice over them. Salting them can also help.
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.