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 introduce you to 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 just have to start picking avocados faster than he drops them! We’ve been at war for ages, but he’s always winning, it seems!
I’ve even used them in this pasta dish!
Or this awesome avocado toast recipe which is perfect for any meal of the day!
However, this avocado and tomato salad is one of my favorite (and easiest) ways to use avocados, whenever I can steal them away from my resident squirrel! If I have edamame, I make this delightful edamame salad instead, which also is a salad which requires no lettuce leaves or greens.
Avocado and Tomato Salad
by Christina Conte serves 2
FULL PRINTABLE RECIPE BELOW
- good quality extra virgin olive oil
- Kosher or sea salt
- good quality red wine vinegar
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.
Since you already have avocado-based breakfast and main meal recipes, why not try a dessert option?
My Avocado Mousse is always a hit, and nobody knows it’s avocado-based until I tell them!
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- 2 medium sized, ripe avocados, peeled and sliced
- 2 or 3 tomatoes, sliced (just under-ripe is best for salads)
- 2 Tbsp extra virgin olive oil (or more)
- 1/8 tsp Kosher or sea salt (or less)
- 1 tsp 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 a little vinegar to taste, if desired. You could substitute lemon juice if preferred.
Measurements are not critical in this recipe. Adjust to your own liking.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 156mgCarbohydrates: 16gFiber: 9gSugar: 6gProtein: 4g
Nutrition information is only an estimate.
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