This Avocado and Tomato Salad is a light, refreshing side salad that comes together in minutes. Creamy avocado, sweet tomatoes, and crisp red onion are tossed in a simple olive oil and citrus dressing.
If you’re planning a full meal, it pairs perfectly with our Chicken Tinga Enchiladas or our Layered Taco Casserole.
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This Mexican-inspired salad is a healthy blend of fresh ingredients. It balances creamy avocado with juicy tomatoes, a touch of acidity, and fragrant herbs. It's naturally gluten-free and dairy-free making it a perfect option for a light meal or side dish.
If you love fresh Mexican ingredients, you may also enjoy our Chipotle Corn Salad Recipe or our Restaurant Style Guacamole.
Why We Love This Recipe
- Quick and Easy: Takes just 15 minutes to prepare—perfect for busy schedules.
- Healthy: It's loaded with the good stuff! If you prefer these ingredients in dip form, try our family's favorite (Cowboy) Redneck Caviar.
- Versatile: Enjoy as a side dish, topping, or standalone meal.
- Perfect for Any Occasion: Great for summer BBQs, weeknight dinners, and meal prep.
Ingredients
- Avocados: Go for mini ripe but firm avocados so they hold their shape when mixed. Soft ones can turn mushy too quickly. Love avocados? Try our Blackened Shrimp and Avocado Salad.
- Tomato: Beefsteak is our top choice for their juicy, meaty texture and natural sweetness. If they’re extra ripe, they add even more flavor.
- Red Onion: A little goes a long way! It adds crunch and a sharp bite that balances the creamy avocado. If you want a milder taste, soak the slices in cold water for 10 minutes.
- Cilantro and Oregano: This gives the salad a fresh Mexican flavor. If you’re not a cilantro fan, parsley or basil would make a great substitute.
- Dressing (Olive Oil, Lemon Juice, Salt & Pepper): The dressing brightens the flavors and keeps the avocado from browning.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make this Easy Avocado and Tomato Salad
STEP 1: Wash and Prep the Ingredients
Rinse the avocados, tomatoes, red onion, and cilantro under cold water. Let them drain in a colander.
STEP 2: Chop the Ingredients
Slice the avocados in half, remove the pit, and scoop out the flesh. Cut into bite-sized chunks. Dice the tomatoes into evenly sized-pieces. Thinly slice the red onion. Chop the cilantro finely to distribute evenly in the salad.
STEP 3: Assemble the Salad
In a large bowl, combine the chopped avocado, diced tomatoes, sliced red onion, and cilantro. Sprinkle with dried oregano, salt, and black pepper.
STEP FOUR: Dress and Serve
Drizzle the olive oil and fresh lemon juice over the salad. Gently toss to coat everything without mashing the avocado. Taste and adjust seasoning as needed. Serve immediately for the best flavor and texture.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use ripe but firm avocados to keep their shape when mixed.
✔️ DO Squeeze extra lemon or lime juice over the top before serving.
❌ DO NOT Overmix. This could alter the salad's texture.
Substitutions & Variations
- Beefsteak Tomato: Use Roma tomatoes for a firmer texture or heirloom tomatoes for a sweeter, more complex flavor.
- Cilantro: Parsley or basil will make a good substitute.
Storage
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. To prevent the avocado from browning, squeeze extra lemon juice over the top before storing.
Recipe FAQs
To keep avocado from browning, toss it with lemon or lime juice before adding it to the salad. The acidity helps slow oxidation, keeping the avocado fresh and vibrant. Storing the salad with plastic wrap pressed directly against the surface also minimizes air exposure.
A simple olive oil and lemon dressing keeps it fresh and light, but you can also use balsamic vinaigrette for a different flavor. For a creamy option, mix Greek yogurt with lime juice and add garlic.
To prevent excess liquid, seed the tomatoes before chopping and add salt just before serving to keep the ingredients from releasing too much moisture. Using firm avocados and tossing the salad gently also helps maintain texture.
More Mexican Side Dishes You'll Love ♥️
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📖 Recipe
Fresh Avocado and Tomato Salad
Equipment
- Knife
- Cutting board
Ingredients
- 3 small avocados large chunks
- 1 large tomato large chunks
- ¼ small red onion sliced
- 3 tablespoon fresh cilantro
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Dressing
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice of ½ lemon (or lime)
Instructions
- Rinse the avocados, tomatoes, red onion, and cilantro under cold water. Pat them dry with a clean towel.
- Cut the avocados in half, remove the pit, and scoop out the flesh. Dice into bite-sized pieces.
- Chop the tomatoes into evenly sized chunks.
- Thinly slice the red onion and roughly chop the cilantro.
- Place the avocado, tomato, red onion, and cilantro in a large mixing bowl. Sprinkle in the dried oregano, salt, and black pepper.
- Drizzle with fresh lemon or lime juice and olive oil. Gently toss to combine, being careful not to mash the avocado. Serve immediately.
Notes
- Tomato: Use Roma tomatoes for a firmer texture or heirloom tomatoes for a sweeter, more complex flavor.
- Cilantro: Parsley or basil will make a good substitute.
Jami Powell says
This is our family's favorite go-to side salad to serve with Mexican dishes. So easy and good!
Justin says
Fresh and delicious!