Name: Avocado and Tomato Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-inspired
Ingredients: 2 ripe avocados, diced; 2 cups fresh tomatoes, chopped or sliced; 1–2 tbsp olive oil; 1–2 tbsp lemon juice or lime juice; Salt, to taste; Black pepper, to taste; 1/4 red onion, thinly sliced (optional); Fresh basil or parsley (optional)

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I like making this avocado and tomato salad when I want something fresh, creamy, and quick to prepare. It combines ripe tomatoes with buttery avocado and a simple dressing for a light dish that works well as a side or a small meal.

Why You’ll Love This Recipe

I enjoy how this salad balances creamy avocado with juicy, tangy tomatoes. It takes only a few minutes to put together, and it feels both refreshing and satisfying. I also like how flexible it is, since I can easily adjust the seasoning or add extra ingredients based on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe avocados, diced
fresh tomatoes, chopped or sliced
olive oil
lemon juice or lime juice
salt
black pepper
red onion, thinly sliced (optional)
fresh basil or parsley (optional)

Directions

I start by cutting the avocados and tomatoes into bite-sized pieces and placing them in a bowl. If I am using red onion, I slice it thinly and add it in as well.

Next, I drizzle olive oil and squeeze fresh lemon or lime juice over the ingredients. I season everything with salt and black pepper.

I gently toss the salad to combine, being careful not to mash the avocado. I finish by adding fresh herbs on top and serve it immediately for the best texture and flavor.

Servings and timing

This recipe makes about 2–3 servings and takes around 10 minutes to prepare.

Variations

I sometimes add cucumber for extra crunch or mozzarella for a creamier version. When I want more flavor, I include garlic powder or a splash of balsamic vinegar. I also enjoy adding chickpeas to make it more filling and protein-rich.

storage/reheating

I prefer eating this salad fresh because avocado browns quickly. If needed, I store it in an airtight container in the refrigerator for up to 1 day and press plastic wrap directly onto the surface to reduce browning. This salad is not meant to be reheated.

FAQs

How do I keep avocado from turning brown?

I use lemon or lime juice and store the salad tightly covered to slow oxidation.

Can I make this salad ahead of time?

I can prep the tomatoes and dressing ahead, but I add avocado just before serving.

What type of tomatoes work best?

I like using cherry tomatoes or ripe Roma tomatoes for the best flavor and texture.

Can I add protein to this salad?

I often add chickpeas, tuna, or grilled chicken to make it more filling.

Is this salad vegan?

It is naturally vegan as long as I keep it simple with vegetables and dressing.

Conclusion

I keep this avocado and tomato salad in my rotation because it is fast, fresh, and full of flavor. It’s a simple way for me to enjoy wholesome ingredients without spending much time in the kitchen.