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    You are here: Home / Recipes / Salad

    Tomato and Avocado Side Salad

    📋 Modified: Jul 12, 2022 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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    Ripe avocados, gorgeous red tomatoes, and the freshest ingredients in town. This tasty Tomato and Avocado salad is perfect in its simplicity and would pair well with any of your summer grilling favorites. Watching your waistline? It also makes a healthy, light lunch!

    Tomato and Avocado side salad close up in white bowl
    Tomato and Avocado Side Salad
    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • More Recipes
    • FAQ
    • 📖 Recipe
    • Food Safety
    Three avocados a tomato an onion a lemon and cilantro
    Tomato and avocado salad in a white bowl

    Ingredients

    • Avocado
    • Tomato
    • Red onion
    • Lemon
    • Cilantro
    • Oregano
    • Salt
    • Pepper

    Dressing

    • Extra virgin olive oil
    • Lemon

    Note: Refer to the recipe card below for exact quantities.

    Substitutions

    • Citrus - Fresh lime may be substituted for lemon.

    Variations

    • Add-ins - If you have some leftover cucumber, go ahead and add that in, too!

    Equipment

    This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.

    • Salad bowl
    • Salad tongs
    • Colander
    • Oil and vinegar dispensers
    • Knife
    • Cutting board
    • Citrus squeezer

    Storage

    Store in the refrigerator in an airtight container for 2-3 days.

    This dish is not freezer friendly.

    The fresh lemon will help prevent the avocados from turning brown. For best results, avocados should be cut fresh right before serving.

    More Recipes

    Have leftover ingredients?

    • Don't throw out your avocados! Use them quickly before they become too ripe. Try out our guacamole recipe, use them on your breakfast toast tomorrow morning, or serve them as a topping on your favorite tacos.
    • A good ripe tomato can be eaten by itself, or on anything... seriously. My grandmother used to slather some mayonnaise on the bread and top it with tomato, salt, and pepper. Delicious! Want to take it to another level? Try this BLT sandwich.
    • Most people either love or hate red onion. I always like to use my leftover onions in salads. Another quick way to use them up is to simply roast them with other vegetables like in this Cajun Andouille Sausage and Shrimp Sheet Pan.

    In the mood for a similar dish?

    Try these other salad and dip ideas:

    • Tomato and Fried Onion Salad
    • Blackened Shrimp and Avocado Salad
    • Pico De Gallo

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    FAQ

    What is the difference between a beefsteak tomato and a regular tomato?

    Mainly size. Beefsteaks are one of the largest varieties of tomatoes and can weigh as much as 1-2lbs! Because of their shape, they are great in a salad or used as a sandwich topping.

    Should tomatoes be refrigerated?

    Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.

    Are avocados good for you?

    Avocados are full of antioxidants, vitamins, and minerals. They are considered healthy fat, they're good for your heart and gut, and they will help you stay full longer.

    Should you soak red onions?

    If you prefer a milder taste, then yes. Soaking red onions in ice water for 20-30 minutes will mellow out their flavor.

    📖 Recipe

    Close up of tomato avocado salad

    Tomato and Avocado Side Salad

    Jami Powell
    Ripe avocados, gorgeous red tomatoes, and the freshest ingredients in town. This tasty Tomato and Avocado salad is perfect in its simplicity and would pair well with any of your summer grilling favorites. Watching your waistline? It also makes a healthy, light lunch!
    Print Recipe Pin Recipe
    Save Recipe Saved Recipe!
    Prep Time 15 mins
    Cook Time 0 mins
    Total Time 15 mins
    Course Lunch, Salad, Side Dish
    Cuisine American
    Servings 4

    Equipment

    • Salad bowl
    • Salad tongs
    • Colander
    • Oil and vinegar dispensers
    • Knife
    • Cutting board
    • Citrus squeezer

    Ingredients
      

    • 3 mini Avocados
    • 1 qty Beefsteak tomato
    • ¼ small Red onion
    • 1 tablespoon Fresh cilantro
    • ½ teaspoon Oregano
    • ¼ teaspoon Salt (or to taste)
    • ¼ teaspoon Pepper (or to taste)

    Dressing

    • 1 tablespoon Extra virgin olive oil
    • ½ qty Lemon

    Instructions
     

    • Wash all produce and set it aside to drain in a colander.
    • Cut ripe avocados in half. Remove the inner seed and out layer of skin. Continue cutting into large chunks.
    • Cut tomatoes into equally sized sections and slice the red onion.
    • Prepare salad with all ingredients. Drizzle the dressing ingredients over the top.
    • Toss and serve. Add more pepper (if desired).
    Keyword avocado, side salad, summer salad, tomatoes
    Did you make this recipe?Tag @powell.family.cooking on Instagram

    Food Safety

    • Wash hands and create a clean work area.
    • Rinse fresh produce thoroughly.
    • Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
    • Do not leave food sitting out at room temperature for extended periods.

    See more guidelines at USDA.gov

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    Portrait photo Jami Powell

    Welcome to Powell Family Cooking! Our family enjoys creating delicious meals with healthy ingredients that can be shared by many. Our goal is to provide simple, elegant dish ideas for weeknight dinners or entertaining guests. Many of the recipes on our website have been passed down from family and friends. We hope you are inspired to do the same.

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