Fresh Avocado and Tomato Salad
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 lemon dressing, making it the perfect side for grilled meats, tacos, or a quick and healthy lunch.
Servings: 4
Calories: 353kcal
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
Tip Choose ripe but firm avocados. To prevent the avocado from browning, squeeze extra lemon juice over the top before storing.
Storage This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Freeze This dish is not freezer-friendly.
Reheat No reheating is required.
Substitutions
- 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.
Nutrition
Calories: 353kcal | Carbohydrates: 17g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 306mg | Potassium: 946mg | Fiber: 11g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 1mg
