Avocado and tomato salad is one of the simplest, tastiest and most nutritious salads you can make in under five minutes. Leave the dressing at the store, you won’t need it.
Originally published April 4, 2012
Two super nutritious fruits come together in this basic and simple salad that can be served as a light, vegan meal, side dish or after your main dish.
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Before I get to this avocado and tomato salad recipe, let me show you my resident squirrel. As you can see from this picture, I have competition in picking avocados from my tree!
He’s been eating three a day lately! He starts on one, decides to eat some of another, then chews up a third. So it seems I’ll have to start picking faster than he does!
Avocado lover? Try this pasta dish!
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Or this awesome avocado toast recipe for any meal of the day!
However, this avocado and tomato salad is one of my favorite (and easiest) ways to use avocados.
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Avocado and Tomato Salad
2 servings (as a side salad, will serve more)
Ingredients
- 2 large or 3 medium ripe avocados, peeled and sliced
- 2 or 3 tomatoes, sliced
- good quality extra virgin olive oil, about 2 or 3 Tbsp
- Kosher or sea salt
- good quality red wine vinegar (I recommend at least 6% acidity)
Place the sliced avocados and tomatoes in a bowl, then drizzle on the oil.
Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
Now add a little vinegar, to taste, if desired. You could substitute lemon juice or balsamic vinegar, if preferred.
I love to serve this avocado and tomato salad with some wonderfully crusty no-knead bread! Using organic flour, it’s healthy and delicious! Make sure you add enough oil and vinegar to the salad as you want to have some at the bottom of the bowl to dip your bread into.
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Avocado and Tomato Salad
A nutritious and delicious salad that takes no time to make
Ingredients
- 2 large or 3 medium ripe avocados, peeled and sliced
- 2 or 3 tomatoes, sliced
- extra virgin olive oil, about 2 tbsp
- Kosher or sea salt
- good quality red wine vinegar (I recommend at least 6% acidity)
Instructions
- Place the sliced avocados and tomatoes in a bowl, then drizzle on the oil.
- Next, sprinkle with some Kosher or sea salt. You can always add more later if needed.
- If you are going to omit anything in this salad, skip the vinegar, but do NOT omit the salt, this is what gives it flavor.
- Now adda little a little vinegar to taste, if desired. You could substitute lemon juice if preferred.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 636Total Fat: 58gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 0mgSodium: 322mgCarbohydrates: 33gFiber: 22gSugar: 7gProtein: 8g
Nutrition information is only an estimate.
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Simplicity of summer at its best with this recipe.