This Avocado Tomato Salad Recipe is the perfect salad you’ll be serving up all summer. It’s tangy, fresh, slightly creamy thanks to the avocados, and goes great with everything. It only takes 10 minutes to make it too!
{WW 9 Purple, 9 Blue, 10 Green, Vegan, Vegetarian, Gluten Free}
This is such an easy filling salad. It comes together in just ten minutes and requires just a little chopping. Serve it as a side dish with your favorite summer grilled foods, or enjoy a bigger serving as a main dish that’s perfect for a quick weeknight dinner!
Why This Recipe Works
Fresh Ingredients – It is made using the freshest ingredients to give you an explosion of flavors.
Super Fast – You can literally throw it together in just 10 minutes! Imagine how much time you will have for other recipes and fun.
Frugal – There is no need for fancy ingredients. You can save even more money if you have a garden. Heck, this recipe will inspire you to START a garden!
🥑 Ingredients
Everything about this avocado salad recipe is terrific. With the incredible flavors of the tomatoes and avocados, you end up with a refreshing, light, and tasty meal.
Roma Tomatoes: Roma tomatoes are your best option. A lot of other varieties do not hold up well with the other ingredients, and the salad will end up soggy. Roma tomatoes hold their shape very well without adding too much liquid.
Ripe Avocados: Using ripe avocados will give you that cool, refreshing, and creamy texture that makes this dish so incredible.
Corn: I prefer to use white corn kernels when I’m making this avocado tomato salad. It has a fun and yummy flavor that I think you’re going to enjoy.
🍽️ Instructions
With just four steps, you can practically make this salad in your sleep. Okay, maybe it’s not quite that easy, but it’s pretty close. 😉
Step One: Begin by chopping the tomatoes, avocados, and cucumber into large-sized pieces. Add them to a large bowl.
Step Two: Cut the corn off of the cob and add it to the bowl. Mix in the sliced red onion and chopped parsley too.
Step Three: In a small bowl, combine the lemon juice, olive oil, salt, and pepper using a whisk. Once combined, drizzle over the salad.
Step Four: Combine the salad and dressing gently, so you don’t crush the avocados. Serve and enjoy!
🥘 Meal Prep
Chop up the Roma tomatoes, cucumber, onions, and parsley and store them in the fridge for 1-2 days in advance. Then, when it comes time to make the salad, they are ready to go. It’s best to store them all separately until you are making the salad.
📌 Expert Tips
- Just a note – this is a creamy salad. As you stir everything together, the avocados create a lovely creamy texture. But, if you’re not gentle when mixing, it can quickly go from perfectly creamy to “uh-oh I accidentally disintegrated the avocados almost entirely.” Not saying that happened to me or anything! So, go easy when stirring so the avocados still mostly keep their shape – use a folding motion to keep the right consistency.
- Don’t skip the lemon juice, or the avocados will turn brown quickly. Plus, it enhances the flavors.
🥄 Recipe FAQ
Yes, you can easily swap the variety of tomatoes. I like Roma tomatoes because they are so strong and hold up well to being mixed in the salad. You could also use cherry, grape, or any other variety you like. Cherry and grape tomatoes would work great here as well.
Literally, almost everything goes well with this salad. Serve up a big, fat, juicy steak, make some salmon, or eat it as a light lunch. There aren’t any wrong answers here.
Oh my goodness, you hit the motherload when it comes to nutrients! This salad is filled with folate, riboflavin, vitamin C, magnesium, potassium, and SO MUCH MORE! Eat it up because it’s so good for you.
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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Avocado Tomato Salad Recipe
Ingredients
- 6 Roma Tomatoes chopped into large pieces
- 4 Ripe Avocados chopped into large pieces
- ½ English Cucumber chopped into large pieces
- 1 White Corn cut from the cob
- ¼ Red Onion sliced
- ¼ cup Fresh Parsley finely chopped
- 3 tbsp. Extra Virgin Olive Oil
- Juice of 1 and ½ large Lemons
- Salt and Pepper to taste
Instructions
- Chop roma tomatoes, avocados and cucumber into large pieces. Add to large bowl.
- Slice the corn off of the cob, slice the red onion and finely chop the parsley. Add these to bowl with other ingredients.
- In a small bowl, mix olive oil, lemon juice, and salt and pepper. Mix well and pour over the salad. Season the salad lightly with additional salt and pepper, if desired.
- Gently mix the salad by using a folding motion rather than stirring in order to prevent from crushing the avocados too much. Serve immediately.
Notes
Nutrition
Absolutely wonderful. We had to make more!
Sandi, thank you so much! You are too sweet! It’s always a great sign when you have to make more, right?? Thanks for stopping by and commenting! You are too kind! Ginny
Says serve immediately. Would you suggest making this as you eat it or would it be okay for meal prepping?
Tiffany! Great question! You can meal prep everything except for the avocado as they will get brown if you keep it exposed too long. So you could 1. prep everything in the salad and add avocado as you want to eat it or 2. prep everything in little containers and pull together as you want them. Since you are going to only be cutting up avocados, it should go quick! Enjoy and let me know how it goes! 🙂
Your blog is filled with unique good articles! I was impressed how well you express your thoughts.
Aww, thanks so much! We babble a bit but hopefully there is always good tips and tricks as well! Enjoy!
This looks super creamy and delicious.
Aww, thanks, Lewis! Let us know if you try it and what your feedback is on it! We’d love to hear! 🙂
This looks delicious! I’m going to make this one for sure! Thank you!