Avocado Tomato Salad

A refreshing and colorful salad combining creamy avocados, juicy tomatoes, and tangy red onions, perfect for meal prep or last-minute gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 290

Ingredients Method Notes

Ingredients

Base Ingredients

2 pounds assorted tomatoes, cut into wedges or chopped The variety enhances flavor and visual appeal.
2 avocados, cubed Provides creaminess and is packed with healthy fats.
1/3 cup red onions, thinly sliced Adds a crunchy, sharp note that balances the salad.

Dressing

3 tablespoons extra virgin olive oil Offers heart-healthy fats and a smooth finish.
1 Juice of 1 lemon or lime Brightens the flavors and keeps avocados from browning.
to taste Salt and fresh ground pepper Season to enhance flavors.

Toppings

1/2 cup crumbled bleu cheese or feta Adds a delicious salty, rich context.
2 tablespoons chopped fresh parsley Offers a fresh, herbaceous touch.

Method

Preparation

In a large salad bowl, combine the assorted tomatoes, avocados, and sliced red onions. Allow the colors to mingle for a beautifully vibrant base.
In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper to ensure everything is evenly seasoned.
Pour the dressing over the tomato and avocado mixture. Toss gently to combine, being careful not to mash the avocados.
Top the salad with crumbled bleu cheese and chopped parsley for an eye-catching finish.
If time permits, let the salad stand for 10 to 15 minutes before serving to allow the flavors to meld together beautifully.

Serving

Serve the salad on its own or alongside grilled meats for a complete meal.

Notes

To store leftover salad, place it in an airtight container in the refrigerator. A splash more of lemon juice can help slow the browning of avocados. Best enjoyed fresh within 2 days. Freezing is not recommended.