If you’re looking for a vibrant, easy-to-put-together salad that tastes like summer on a plate, then this Simple Tomato and Avocado Salad Recipe is about to become your new go-to. I absolutely love how fresh and flavorful it is, and the best part? It requires almost zero effort but delivers tons of taste. Whether you’re throwing together a quick lunch or need a colorful side for dinner, this recipe hits all the right notes.
Why You’ll Love This Recipe
- Super Simple: Minimal ingredients that come together in just 10 minutes, perfect for busy days or last-minute meals.
- Fresh Flavors: The ripe tomatoes and creamy avocado create a delightful contrast that feels light and refreshing.
- Healthy and Nourishing: Loaded with healthy fats, vitamins, and antioxidants with zero fuss or fancy prep.
- Versatile: This salad works beautifully as a side dish, light lunch, or a vibrant snack.
Ingredients You’ll Need
Each ingredient in this Simple Tomato and Avocado Salad Recipe plays a starring role, giving you a blend of textures and tastes that just work effortlessly. When I shop for this salad, I always start by picking the ripest tomatoes I can find—they really make or break the flavor!
- Vine-ripened tomatoes: Opt for firm yet juicy tomatoes for the best flavor and texture. Heirloom varieties add extra color and charm.
- Onion: I recommend thinly sliced red onions for their mild bite and pretty color, but white or sweet onions work fine too.
- Small avocado: Make sure it’s ripe but still firm – too soft and it gets mushy, too hard and it’s not creamy enough.
- Finely chopped parsley: Adds a fresh herbal hint that brightens up every bite.
- Extra-virgin olive oil: Use your favorite quality oil here; it’s key to tying the salad together with richness.
- Lemon juice: Freshly squeezed lemon juice balances the creaminess with a tangy zing.
- Kosher salt and freshly ground black pepper: Season thoughtfully – it’s the best way to bring out natural flavors.
Variations
I love experimenting with this Simple Tomato and Avocado Salad Recipe, and you might find your favorite twist too! Don’t be shy to try different herbs or add some heat for a punch of flavor.
- Add fresh basil or cilantro: I swapped parsley for basil once, and the results were incredible – that sweet, fragrant note makes the salad feel even more summery.
- Spicy kick: A pinch of red pepper flakes or a few dashes of hot sauce turns this into a zesty treat perfect for heat lovers.
- Nutty crunch: Toasted pine nuts or pumpkin seeds add texture and a toasty flavor that pairs wonderfully with the creamy avocado.
- Vegan cheese crumble: If you enjoy a cheesy touch, sprinkle a bit of vegan feta or your favorite crumbly cheese on top.
How to Make Simple Tomato and Avocado Salad Recipe
Step 1: Prep Your Veggies
Start by washing your tomatoes thoroughly and slicing them thinly but not paper-thin—you want slices that hold their shape on the plate. I find that slicing them about 1/4 inch thick works perfectly. Slice the onion as thinly as possible to keep its flavor mild, and set those aside.
Step 2: Layer with Avocado and Parsley
Next, slice your ripe avocado carefully. I like to peel it and slice it gently with a sharp knife to keep the pieces intact and pretty. Arrange the avocado slices on top of the onions, then sprinkle with fresh, finely chopped parsley. This layering keeps everything looking fresh and colorful—no mixing necessary!
Step 3: Dress and Season
Drizzle freshly squeezed lemon juice and extra-virgin olive oil over the top. This simple dressing lets the natural flavors shine—that fresh acidity of the lemon really wakes the salad up. Don’t forget to finish with kosher salt and freshly ground black pepper to taste. I like to add a little more pepper than usual for a subtle peppery warmth.
Pro Tips for Making Simple Tomato and Avocado Salad Recipe
- Use Ripe Tomatoes: Only vine-ripened or heirloom tomatoes give you that juicy, sweet flavor—avoid anything too pale or hard.
- Slice Carefully: A sharp knife is your best friend here—it helps keep avocado slices intact and tomatoes from squishing.
- Add Lemon Last Minute: To keep avocado from browning, add lemon juice just before serving and toss gently.
- Don’t Overmix: This salad is best when served layered or gently arranged—too much stirring can mash the avocado.
How to Serve Simple Tomato and Avocado Salad Recipe
Garnishes
I usually top this salad with an extra sprinkle of fresh parsley and sometimes a few tiny basil leaves if I have them handy—both bring a fresh herbal aroma that just wins every time. A light dusting of smoked paprika or za’atar can add a subtle twist if you’re feeling adventurous.
Side Dishes
This salad pairs amazingly with grilled chicken, fish, or even crispy roasted potatoes. My family especially loves it alongside garlic bread and a chilled white wine—it just screams summer dinner vibes to me!
Creative Ways to Present
For a dinner party, I like to serve this salad on a large platter, artfully arranged so the colors pop. You can also build individual portions in small bowls layered carefully, or even stuff the salad inside halved avocados for a fun, elegant look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I’ve learned that this salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge. Keep the avocado slices on top and add a bit more lemon juice before sealing to slow browning. It stays pretty good for about 1 day but will start to lose that vibrant freshness after that.
Freezing
Freezing this salad isn’t something I recommend because the avocado and tomato textures don’t hold up well after thawing — they become watery and mushy. It’s definitely a fresh-only delight.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary. If you prepare it ahead, take it out of the fridge a little before serving to let the flavors come alive again.
FAQs
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Can I use canned tomatoes instead of fresh for this simple tomato and avocado salad recipe?
Fresh tomatoes are really key to the success of this salad. Canned tomatoes are much softer and watery, which would change the texture and freshness. If fresh tomatoes aren’t available, try to find high-quality vine-ripened fresh tomatoes or consider roasting the canned ones to reduce excess moisture, but fresh is truly best.
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How do I prevent the avocado from browning in this salad?
Great question! I discovered that drizzling lemon juice over the avocado slices just before serving helps a lot with browning, thanks to the citric acid. Also, keeping the avocado slices on the top layer and avoiding extra stirring preserves their bright green look longer.
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Is this simple tomato and avocado salad recipe suitable for meal prepping?
While the salad is fresh and delicious, avocado’s tendency to brown means it’s not the best candidate for long meal prepping. If you want to prep ahead, keep the ingredients separate and combine them just before eating for the best experience.
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What can I add to make this salad more filling?
To turn this salad into a heartier meal, try adding cooked quinoa, chickpeas, or some crumbled feta cheese. These options add protein and texture while keeping it light and fresh.
Final Thoughts
This Simple Tomato and Avocado Salad Recipe holds a special place in my kitchen because it’s quick, fresh, and always a hit with anyone I serve it to. I love sharing it with friends who want a no-fuss salad that still feels gourmet. Give it a try—you might just find yourself making it again and again, especially when those beautiful summer tomatoes come into season. Trust me, once you taste how fresh and delicious it is, it’ll forever be a staple in your recipe rotation too!
Print
Simple Tomato and Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A fresh and simple tomato and avocado salad featuring thinly sliced vine-ripened tomatoes, onions, and creamy avocado, dressed with lemon juice, extra-virgin olive oil, and seasoned with kosher salt and freshly ground black pepper. This no-cook recipe is quick to prepare and perfect for a light, healthy side dish or snack.
Ingredients
Salad Ingredients
- 4 vine-ripened tomatoes, thinly sliced
- ¼ onion, thinly sliced
- 1 small avocado, thinly sliced
- 1 tablespoon finely chopped parsley
Dressing
- 2 tablespoons extra-virgin olive oil
- ½ lemon, juiced (about 1 ½ tablespoons)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Tomatoes: Arrange the thinly sliced tomatoes evenly on a large plate or serving platter, creating a vibrant base for the salad.
- Add Onions: Layer the thinly sliced onions over the tomatoes, distributing them evenly for balanced flavor.
- Incorporate Avocado and Parsley: Place the thin slices of avocado on top, followed by a sprinkle of finely chopped parsley to add freshness and color.
- Dress the Salad: Drizzle the lemon juice and extra-virgin olive oil evenly over the layered ingredients.
- Season: Sprinkle kosher salt and freshly ground black pepper over the salad to taste, enhancing all the natural flavors.
- Serve: Serve immediately to enjoy the fresh textures and bright flavors of this simple salad.
Notes
- This salad requires no tossing to keep the delicate slices intact, making it perfect for a quick, elegant presentation.
- Use ripe, firm avocados and vine-ripened tomatoes for the best flavor and texture.
- For a slightly different flavor, fresh herbs like basil or cilantro can be substituted or added along with parsley.
- This salad is best served fresh; avocado may brown if left uncovered for extended periods.
Nutrition
- Serving Size: 1 serving
- Calories: 171 kcal
- Sugar: 4 g
- Sodium: 11 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
