Tomato Avocado Salad

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!

tomatoes, avocados, red onions, parsley in a white bowl, 2 forks

Easy Avocado and Tomato Salad

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.

Simple Ingredients for a Simple Salad

  • Tomatoes: Grape or cherry tomatoes are my favorite, but they can be substituted with regular tomatoes or Heirloom or Roma tomatoes.
  • Avocados: Choose ones that are ripe but still have a firmness when you give a gentle squeeze.
  • Red onion: I prefer red onion in salads because they are colorful and have a slight spicy bite that pairs so nicely with the tomato and avocado; spring or white onions can be also used as a substitute.
  • Parsley: preferably fresh as it has more flavor and smells really good; it can be substituted with cilantro as well.
  • Dressing: Lime is just the obvious choice for me, but you can also use lemon. Combine the citrus juice with olive oil; taste and add salt and pepper to your liking.
Ingredients for tomato and avocado salad

How to make tomato avocado salad

* 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.

Avocado Salad variations 

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.

  • Try adding other veggies like cucumbers, sweet corn, olives, or radishes.
  • Trying some greens like lettuce, arugula, or baby spinach.
  • Add cheese – a creamy, mild Jack cheese would be yummy, or go more Mediterranean with some feta cheese
  • Bulk up on proteins by adding shredded chicken or steak or even crispy bacon.
chopped avocados, tomatoes, parsley, sliced red onions in a white bowl

How to Choose a Ripe Avocado

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.

How to Keep an Avocado from Turning brown

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.

Tomato avocado salad served in a big bowl with a wooden spoon on the side

More delicious salad recipes

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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.
Tomato and Avocado Salad

Tomato Avocado Salad

Servings 4 servings

Ingredients
  

  • 2 pints cherry tomatoes rainbow or medley if you can find them
  • 2 hass avocados ripe, but still firm
  • ½ of a medium sized red onion
  • 2 tablespoons fresh minced parsley
  • Juice of 2 limes
  • 4 tablespoons olive oil
  • 2 garlic cloves minced
  • Salt and pepper

Instructions
 

  • Slice avocados in half, remove the pit and scoop out the flesh. Cut avocados into bite sized chunks and place into a medium sized mixing bowl. Squeeze 1 lime over the avocados, sprinkle with a pinch of salt and stir gently.
  • Slice cherry tomatoes in half and add to the bowl with the avocados.
  • Thinly slice the red onion and add it to the bowl.
  • Add olive oil, juice of 1 lime, minced garlic and salt and pepper in a small container with a tight fitting lid. Shake vigorously to combine. Pour over the salad and toss to coat well.
  • Taste salad and add salt and pepper to taste.

Notes

Grape tomatoes and cherry tomatoes can be used interchangeably.
I like red onion for color, but white can also be used.
For a more spanish flare, use cilantro Instead of parsley.
To get the most juice out of the limes, roll them on the counter first using your palm and pressing down slightly.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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