Here’s a fresh and vibrant salad I recently tried that I knew I had to share.
Why You’ll Love This Recipe
I love how this salad comes together in just minutes and still delivers big flavour. The creaminess of avocado paired with juicy tomatoes, a touch of onion, and a simple dressing make it feel both indulgent and light. It’s perfect for a quick lunch, a side dish with dinner, or whenever I want something fresh without spending ages in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Start by preparing your fresh ingredients: dice the avocado, chop the tomatoes, and finely dice the red onion (and chop the cilantro if using).
In a large bowl combine the avocado, tomatoes, onion and cilantro.
Drizzle with olive oil and squeeze in the lime juice. Season generously with salt, pepper and the red pepper flakes if you’re using them.
Gently toss everything together until the ingredients are coated in the dressing and evenly mixed.
Serve immediately for the best texture and flavour.
Servings and Timing
This salad takes about 5 to 10 minutes to prepare from start to finish. It serves about 4 people as a side dish (you may adjust depending on portion size).
Variations
I sometimes swap in 1 small cucumber (sliced) or ½ cup corn for extra crunch and color.
If I want a little heat, I’ll add a minced jalapeño or a pinch extra of red pepper flakes.
For a Mediterranean twist I’ll swap cilantro for oregano, add ½ cup cubed feta cheese, and use a splash of balsamic vinegar instead of lime.
To make it more substantial, I’ll add ½ cup rinsed black beans or chickpeas for extra protein and texture.
Storage/Reheating
Because of the avocado, this salad is best eaten immediately. If I have leftovers, I store them in an airtight container in the refrigerator and try to eat them within 1 day. The avocado will start to brown, but the salad remains safe to eat. I avoid reheating — I serve chilled or at room temperature.
FAQs
What kind of tomatoes and avocados work best?
I look for ripe avocados that yield to gentle pressure but aren’t mushy. For tomatoes I use the freshest, ripest I can find—vine-ripe or heirloom varieties give the best flavour.
Can I prepare this ahead of time?
I prefer to wait to add the avocado until just before serving to preserve its colour and texture. If needed, I’ll chop tomatoes and onions ahead, refrigerate, and add the avocado and dressing when ready to serve.
How can I prevent the avocado from browning?
Using fresh citrus juice (lime or lemon) helps slow browning by covering the exposed surfaces. But browning is normal — it doesn’t affect flavour much. Serve it soon after mixing for best results.
Is this suitable for a vegetarian or vegan diet?
Yes — the basic version is vegan and vegetarian friendly. If you add cheese or beans that’s fine too, but the core ingredients are plant-based.
What can I serve this salad with?
I’ve served this alongside grilled chicken or fish, or used it as a topping for tacos or burritos. It also works beautifully on its own as a light lunch.
Conclusion
I really enjoy this Quick Avocado and Tomato Salad because it checks so many boxes: fast, easy, vibrant, and delicious. It’s one of those go-to recipes I reach for when I want something healthy and satisfying without a lot of effort. I hope you enjoy making and eating it as much as I do.
A quick and refreshing salad made with ripe avocados, juicy tomatoes, red onion, and a zesty lime dressing. It’s light, flavorful, and perfect for a side dish or light lunch.
