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Tomato Avocado Salad – Spend With Pennies

This colorful, delicious, and healthy tomato avocado salad recipe is the best way to take advantage of the season’s fresh veggies!

Juicy tomatoes, fresh avocados, and sliced onion are tossed with the simplest dressing. This recipe is the perfect “less is more” with little prep, few ingredients, and lots of fresh!

We love that the simplicity of this recipe allows the flavor of the ingredients to shine!

plated Tomato Avocado Salad

A Flavorful Avocado Salad

  • This salad is perfect to take to picnics, parties, and BBQs because it’s both fresh and delicious.
  • Don’t let the simple ingredients fool you, it packs big flavor!
  • Loaded with super healthy avocados and tomatoes, this recipe has room for extra add-ins like veggies, meat, and cheese.
Avocado salad in a white bowl with cilantro

Ingredients & Variations

Avocado – Creamy, buttery avocados are available year-round. Speed up the ripening process by placing them in a paper bag with an apple or a banana.

Cut avocados in half and remove the pit. Gently slide a paring knife through the flesh of each half vertically in ½” columns and repeat cutting horizontally. This makes little squares. Scoop the diced avocado out with a spoon. Toss with lemon or lime juice to prevent the avocado from turning brown (oxidation).

Tomatoes – Cherry or grape tomatoes gives this dish more visual appeal, however, any freshly diced tomatoes will do! Red, yellow, orange, and purple tomatoes give this salad a unique and colorful look!

Onion – Red onion adds a sweet snap to the salad, but sliced green onions can work, too!

Add-Ins – Marinated artichoke hearts, sliced cucumbers, small cubes of mozzarella or crumbled feta cheese, sweet corn kernels, drained black beans, chopped spinach, croutons, or crostini can make this salad new every time!

How to Make Tomato Avocado Salad

  1. Prepare tomatoes, onions, & diced avocado; toss with lime juice.
  2. Add remaining ingredients (& any add-ins) & stir gently.
  3. Let stand 5 – 10 minutes before serving.

Serve alongside any of these main dishes like grilled chicken thighs, turkey burgers, meatloaf, or some sides like sauteed green beans or roasted rainbow carrots.

Avocado salad in a white bowl with a serving spoon

How to Keep Avocados From Going Brown

Just like apples and bananas, an avocado will oxidize and turn brown when exposed to the air (unless you’re cutting and eating it within minutes like when making Avocado Toast). To keep your avocado salad pretty, here are a few tips!

  • Don’t cut the avocado ahead of time (other ingredients including dressing can be made ahead of time)
  • Prep the avocado last so it’s cut shortly before serving
  • Add something acidic to the avocado. This will keep the cells from being exposed to the air and preserve their color.
  • Acids: lemon juice, lime juice, or any kind of vinegar!

Storing Tomato Avocado Salad

Store in the fridge for up to 2-3 days. Stir and add a little extra lime juice and fresh cilantro.

Tomato avocado salad can’t be frozen, but it can be refreshed by adding new tomatoes and avocados or by adding cooked and cooled pasta like penne, bowtie, or macaroni.

More Avocado Salads

Did you make this Tomato Avocado Salad? Be sure to leave a rating and a comment below!

plated Tomato Avocado Salad

5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Tomato Avocado Salad

This salad is filled with avocados, tomatoes, red onion, and cilantro to create a fresh summer flavor!

Prep Time 15 minutes

Rest Time 5 minutes

Total Time 20 minutes

  • Cut tomatoes and onions. Set aside.

  • Cut avocados in half, remove pits and dice. Squeeze fresh lime over avocados and gently toss to combine.

  • Add remaining ingredients and gently stir.

  • Let stand 5-10 minutes before serving.

Store in an airtight container in the fridge for 2 days. 
Drain liquid before serving, if necessary. Stir and add a little extra lime juice and fresh cilantro.

5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 331 | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 21mg | Potassium: 940mg | Fiber: 11g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 38.9mg | Calcium: 36mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad
Cuisine American
bowl of Avocado Salad with a title
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Avocado Salad in a bowl with writing
ingredients in a bowl to make Avocado Salad and plated dish with writing

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