Looking for a fresh, vibrant salad that comes together in minutes? This Avocado and Tomato Salad with Lemon has become my go-to recipe for busy weekdays and casual gatherings alike. It combines creamy avocados with juicy tomatoes and a bright lemon dressing that’ll wake up your taste buds. The best part? It’s not just delicious – it’s packed with healthy fats, vitamins, and minerals.
Ingredients
- 2 ripe avocados, diced
- 2 medium tomatoes, chopped
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 small jalapeño, seeded and finely diced
Instructions
- Start by slicing your avocados in half, removing the pit, and dicing them into roughly 1-inch cubes. Pro tip: Make sure your avocados are ripe but still firm enough to hold their shape.
- Chop your tomatoes into similar-sized pieces as the avocado. If your tomatoes are very juicy, you might want to remove some seeds to prevent the salad from becoming too watery.
- In a large bowl, combine the diced avocados, tomatoes, and sliced red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the vegetables and gently toss to coat everything evenly. Be careful not to mash the avocados.
- Sprinkle fresh cilantro over the top and give it one final gentle toss.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4-6 as a side dish
Recipe Notes
– To prevent the avocados from browning, make sure they’re well-coated with the lemon dressing.
– This salad is best served immediately, but if you need to make it ahead, prepare all ingredients except the avocado and combine them just before serving.
– For the best flavor, use ripe but firm avocados and room-temperature tomatoes. Cold tomatoes tend to have less flavor.
– Feel free to customize this salad by adding cucumber for extra crunch, or feta cheese for a tangy twist. You can also substitute lime juice for lemon if that’s what you have on hand.
– If serving later, press plastic wrap directly onto the surface of the salad to prevent oxidation of the avocados.
– Store any leftovers in an airtight container in the refrigerator for up to 24 hours, though the avocados may darken slightly.
Avocado and Tomato Salad with Lemon
Ingredients
- 2 ripe avocados diced
- 2 medium tomatoes chopped
- 1/2 red onion thinly sliced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh cilantro chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 small jalapeño seeded and finely diced
Instructions
- Start by slicing your avocados in half, removing the pit, and dicing them into roughly 1-inch cubes. Pro tip: Make sure your avocados are ripe but still firm enough to hold their shape.
- Chop your tomatoes into similar-sized pieces as the avocado. If your tomatoes are very juicy, you might want to remove some seeds to prevent the salad from becoming too watery.
- In a large bowl, combine the diced avocados, tomatoes, and sliced red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the vegetables and gently toss to coat everything evenly. Be careful not to mash the avocados.
- Sprinkle fresh cilantro over the top and give it one final gentle toss.
