Avocado Tomato Salad

4 servings
10 min

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This Avocado Tomato Salad is made with tomatoes, cucumbers, avocados, onions, olive oil, lime juice, cilantro and salt.

Now that summer is rolling around, you know its salad time! This definitely falls into my favorite categories of food: salads and sandwiches. There is no better combination. This Avocado Tomato Salad is so flavorful especially when you add the cilantro and lime juice. It takes under 10 minutes to make which makes this dish even more perfect.


Tomatoes: I would use Roma tomatoes (not beef steak) or anything that is more juicy on the inside. I find that it compliment the salad better.


Cucumbers: I would use English cucumbers although Persian works as well. Best thing about cucumbers is you don’t have to mess with removing the seeds.


Avocado: Hass Avocados. Definitely Hass! I live in Florida where Florida avocados are prevalently eaten but nothing will beat Hass avocados.


Onions: You can use any onion, but I prefer red onion. A trick is to add the sliced onion in water to remove the strong taste. Feel free to leave them out if you don’t love them as much as I do.


How to make a Tomato Avocado Salad

Combine all ingredients in a large salad bowl and toss with equal parts lime juice, olive oil, and salt until evenly combined. Serve immediately and enjoy!


Other dishes to make
  • WHITE BEAN AND ARUGULA SALAD
  • BEET AND GOAT CHEESE SALAD
  • SUN DRIED TOMATO AND BACON SALAD

Recipe details

  • 4  servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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Ingredients


  • 2 tomatoes, diced
  • ½ cucumber, diced
  • 2 avocados, peeled and diced
  • ⅓ red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ¼ cup chopped cilantro
  • Salt and pepper

Instructions


Combine all ingredients in a large salad bowl and toss with equal parts lime juice and olive oil until evenly combined. Serve immediately and enjoy!

Tips

  • Tomatoes: I would use Roma tomatoes (not beef steak) or anything that is more juicy on the inside. I find that it compliment the salad better.
  • Cucumbers: I would use English cucumbers although Persian works as well. Best thing about cucumbers is you don’t have to mess with removing the seeds.
  • Avocado: Hass Avocados. Definitely Hass! I live in Florida where Florida avocados are prevalently eaten but nothing will beat Hass avocados.
  • Onions: You can use any onion, but I prefer red onion. A trick is to add the sliced onion in water to remove the strong taste. Feel free to leave them out if you don’t love them as much as I do.

Maxine
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