A simple avocado and tomato salad recipe with tangy lime dressing, fragrant cilantro, spicy chili peppers and pretty purple spring onions. It can be made without oil and whole foods plant based compliant.
Like the best salsa you’ve ever had, only not chopped but instead sliced in beautiful thick pieces that show off its simple rustic beauty. Add some cucumbers into the mix for a refreshing crunch, it makes a nice addition.
Easy. Tasty. Healthy Avocado Salad!
This is what I love to make with those big, weirdly shaped heirloom tomatoes, tough a mix of colorful cherry or grape variety works nice too. Just do your best to cut both the avocado and tomatoes in similar sizes.
I also like my salad kind of spicy, with a little attitude, so make sure to adjust the amount of heat in the recipe to your preference. Be mindful if feeding to children of course.
The secret here is to only prepare this salad right before you are about to sit down at the table to eat. Sliced avocados don’t keep well at all, they start to oxidize and turn brown pretty quickly so the freshest the better. Hit them with a squeeze of lime as soon as you cut them, but only toss with the tomatoes and onions just before plating.
Easy Avocado Tomato Salad with Lime Dressing:
You can use lime or lemon to make the salad dressing, being that I’m going for a Latin vibe I chose lime and cilantro. However, lemon and basil would also work nicely here and the olive oil is totally optional. As a matter of fact I’ve been making this vinaigrette oil free for quite some time now, the fats in the avocado are more than enough to create a naturally luscious and healthier dressing.
What to Serve With:
- Vegan Ribs
- Creamy Potato Salad
- Quinoa Cucumber Salad
- Grilled Corn
- Baby Arugula & Vegan Feta
- Black Bean Soup.
P.S. As always, If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
How to Make Avocado Tomato Salad:
Simple Avocado Tomato Salad
Avocado and tomato salad with olive oil lime dressing, onion and cilantro.
Servings 6 people
Calories 313kcal
Ingredients
- 4 California avocados (ripe but firm)
- 4 heirloom tomatoes -mixed variety
- 2 purple spring onions (or 1 small red onion)
- 1/3 cup fresh cilantro leaves
- 1 chili pepper -thinly sliced
- 1 lime -cut into wedges
- 2 Persian cucumbers -sliced
Lime Dressing
- 3 limes -juicy
- 2 tbsp extra virgin olive oil (Omit on WFPB diet)
- 1 pinch sea salt +more to taste
Instructions
- Slice the tomatoes and avocados into thin wedges and place in a large salad bowl together with the cucumbers if using those.
- Slice the purple onions into thin rounds or slices and add them to the salad bowl together with the cilantro leaves and chili peppers.
Make the Lime Dressing:
- In a separate bowl whisk together the lime juice with the olive oil until incorporated. (omit the olive oil on WFPB diets).Season to taste with the sea salt. Adjust seasonings until your taste buds are doing the happy dance and pour it over the avocado salad. Gently toss to coat all over, preferably without mashing the avocado.
Notes
Feel free to omit the olive oil from the recipe. When adding avocado into the mix there is enough fat to make a silky rich dressing by simply tossing it with the lime juice and the tomatoes.
Nutrition
Calories: 313kcal | Carbohydrates: 25g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1103mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 54.5mg | Calcium: 61mg | Iron: 1.6mg
Orange Avocado Salad
Avocado Potato Salad
Chickpea Avocado Salad
I just want to say that this salad was absolutely amazing. I’m sure it helped that we had perfectly ripe avocados so make sure to only make it when your avocados are just right. Not too soft or they will break easily and you’ll end up with guacamole. A little firm is best.
Avocados go just phenomenally with EVERYTHING! EVERYTHING I TELL YOU!
You know this Gigi! Avocados are life! California Avocados are Everything 😉