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An avocado and tomato salad served in a white bowl with sprigs of cilantro as garnish and a cut lime to the side
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5 from 1 vote

Avocado Salad

Avocado salad is full of creamy, diced avocado, juicy tomatoes, red onion, fresh cilantro and some lime juice and olive oil to tie it all together. This salad is a great side dish for tacos, fajitas and enchiladas or as a pairing with grilled chicken, steak or burgers.
Prep Time10 minutes
Total Time10 minutes
Yield: 6 -8 servings

Ingredients

  • 2 ripe avocados, diced
  • 1 cup halved cherry tomatoes
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • A few dashes of hot sauce (optional; or sub more black pepper)

Instructions

  • In a large bowl, combine the avocado, tomatoes, red onion and cilantro.
  • Add the lime juice, olive oil, salt, pepper and hot sauce, if using. Mix well to get the salad well coated.
  • Serve immediately or cover and chill until ready to serve.

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Notes

Avocados: You want your avocados to be ripe and cut into small, bite-size pieces. Some of the pieces will get slightly mashed as you mix the salad together; that’s just fine and makes it even better.
Tomatoes: Cherry or grape tomatoes are reliably available and delicious, but you could swap in some fresh summer tomatoes if they are in season.
Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad.
Cilantro: This adds great flavor to the salad, but if you are someone who dislikes cilantro, you could try substituting parsley.
Hot sauce: I add a few dashes for flavor, without making it spicy. You can skip it and add some extra black pepper if you prefer.
Jalapeño: Or if you want some extra kick, feel free to add a finely diced jalapeño to this salad.
Leftovers: This salad will keep, tightly covered, in the refrigerator for up to 1-2 days. After that, the avocado tends to start to brown.

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 44mg | Fiber: 4g | Sugar: 1g
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