Ingredients
- 2 cups chopped tomatoes (about 2 medium-large tomatoes)
- 2 ripe avocados, peeled and diced
- ¼ small red onion, finely diced
- ¼ cup fresh chopped cilantro (or parsley)
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare all fresh ingredients: dice avocado, chop tomatoes, finely dice red onion, and chop cilantro.
- In a large bowl, combine avocado, tomatoes, onion, and cilantro.
- Drizzle with olive oil and lime juice. Season with salt, black pepper, and red pepper flakes if using.
- Gently toss until all ingredients are well combined and coated in the dressing.
- Serve immediately for best texture and flavor.
Notes
- For best freshness, serve the salad right after mixing.
- Use lime juice to help slow avocado browning if prepping ahead.
- Customize with add-ins like cucumber, corn, feta, or beans.
- This salad is not suited for reheating and is best served cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
