Fresh Tomato And Avocado Salad
There’s something wonderfully satisfying about a salad that requires no cooking yet delivers on every level. This Tomato and Avocado Salad is exactly that. It’s a vibrant, refreshing dish where creamy avocado meets juicy, sweet tomatoes, all brought together with a zesty lime and coriander dressing. This is my go-to recipe when I need something quick but impressive for a last-minute get-together or a light lunch in the garden. It’s all about letting a few high-quality, fresh ingredients really shine.
What I believe makes this particular avocado salad recipe stand out is the balance. We’re not just tossing things in a bowl; we’re creating a harmony of textures and flavours. The soft, yielding avocado is a perfect counterpoint to the slight bite of the red onion, and the bright acidity of the lime dressing cuts through the richness beautifully. The fresh coriander adds an unmistakable herby note that lifts the entire dish from being merely good to truly memorable.
This salad works beautifully for so many occasions. It’s a fantastic side dish for a summer barbecue, pairing brilliantly with grilled meats or fish. It’s also substantial enough to be a light main course on its own, perhaps with a slice of crusty sourdough to mop up the delicious dressing. Anyone who appreciates fresh, clean flavours will find something to love here. It’s a straightforward recipe that celebrates the best of simple, seasonal produce.
Recipe Overview
This Tomato and Avocado Salad is defined by its freshness. The flavour profile is bright and zesty, with the creamy, buttery texture of the avocado balanced by the sharp lime juice and sweet, ripe tomatoes. I’ve found through testing that letting the onions sit in the lime juice for a few minutes before adding everything else really helps to mellow their pungent flavour, making them a much more pleasant addition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4 people (as a side)
- Difficulty: Easy
Why You’ll Love This Tomato And Avocado Salad
- Genuine Flavour: The taste is incredibly fresh and clean. You get the natural sweetness from the cherry tomatoes, a creamy richness from the ripe avocado, a sharp tang from the lime, and a wonderful aromatic freshness from the coriander. It’s a simple combination that just works.
- Ready in 15 Minutes: From start to finish, this salad comes together in about 15 minutes, making it ideal when you want a nutritious and delicious dish without spending ages in the kitchen.
- Flexible Recipe: This salad is a brilliant base for customisation. You can add a crumble of feta cheese for a salty kick, some tinned sweetcorn for sweetness and texture, or a handful of black beans for extra protein and fibre.
- Great for Summer Gatherings: It’s a wonderful dish to bring to a potluck or serve at a barbecue. It requires no cooking, travels well (if you dress it just before serving), and complements so many other dishes, like my Grilled Salmon With Lemon Butter Sauce Recipe.
- Family Tested: This is one of those rare salads that my whole family gets excited about. Even the little ones enjoy the creamy avocado, and it always gets compliments when we have friends over for dinner.
Ingredients You’ll Need
For this salad, the quality of your ingredients is paramount. Use the ripest, most flavourful tomatoes you can find – a mix of colours always looks lovely. When it comes to olive oil, I always reach for a good quality extra virgin olive oil; the fruity notes make a real difference in the dressing.
- 500g ripe cherry or baby plum tomatoes, halved
- 2 large ripe avocados
- 1 small red onion, very thinly sliced
- 1 red chilli, deseeded and finely chopped (optional)
- A large handful of fresh coriander (about 30g), leaves roughly chopped
- For the Dressing:
- Juice of 2 large limes (about 60ml)
- 60ml extra virgin olive oil
- 1 teaspoon of runny honey or maple syrup
- 1/2 teaspoon of sea salt, or to taste
- 1/4 teaspoon of freshly ground black pepper
Kira’s Tip: Look for avocados that yield to gentle pressure but aren’t mushy. If you can only find hard ones, you can speed up the ripening process by placing them in a paper bag with a banana for a day or two.
How to Make Tomato And Avocado Salad
The process for this tomato salad is all about simple preparation and assembly. The key is to prepare the dressing and vegetables first, and only add the avocado at the very last minute to ensure it stays green and fresh.
- Prepare the Dressing Base: In a large salad bowl, combine the thinly sliced red onion with the juice of two limes and the sea salt. Give it a gentle stir and set it aside for about 10 minutes. What works best for me is this little step; it slightly pickles the onion, softening its harsh bite and infusing it with zesty flavour.
- Complete the Dressing: To the bowl with the onions and lime juice, add the extra virgin olive oil, honey (or maple syrup), and black pepper. Whisk everything together until the dressing is well combined and slightly emulsified. A small jar with a lid works wonderfully for this – just add the ingredients and give it a good shake.
- Prepare the Vegetables: Halve the cherry tomatoes and add them to the bowl with the dressing. If you’re using it, add the finely chopped red chilli. Roughly chop the coriander leaves and add most of them to the bowl, reserving a few for garnish. I stumbled upon this combination by accident when I ran out of lettuce, and it’s been a hit ever since.
- Add the Avocado: This is the final and most important step. Just before you are ready to serve, slice the avocados in half, remove the stones, and dice the flesh. There are a few ways to do this, but for safety and ease, you can find a great guide on how to cut an avocado on BBC Good Food.
- Combine and Serve: Gently add the diced avocado to the salad bowl. Using a pair of salad servers, carefully toss everything together until the avocado and tomatoes are coated in the dressing. Be gentle to avoid mashing the avocado.
- Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Sprinkle over the reserved coriander leaves. For the best flavour and texture, serve this salad immediately.
Tips From My Kitchen
- Ingredient Temperature: For the best flavour, ensure your tomatoes are at room temperature. Chilled tomatoes can taste a little dull. The avocados should also be at room temperature for maximum creaminess.
- The Secret Step: Don’t skip the step of letting the red onion macerate in the lime juice and salt. I learned that this technique, called a quick pickle, not only mellows the onion’s flavour but also draws out some of its moisture, preventing it from making the salad watery.
- Make-Ahead: You can make the dressing and keep it in a sealed jar in the fridge for up to 3 days. You can also chop the tomatoes and onion ahead of time. However, always chop and add the avocado just before serving to prevent it from browning.
- Storage: This salad is best enjoyed on the day it’s made. If you do have leftovers, press a piece of cling film directly onto the surface of the salad to minimise air contact with the avocado. It will keep in the fridge for up to 24 hours, but the texture will soften.
Equipment You’ll Need
You won’t need any fancy gadgets for this recipe, just a few kitchen essentials.
- Large salad bowl
- Sharp knife and cutting board
- Salad servers or large spoons
- Small jar or whisk for the dressing
Delicious Variations to Try
One of the best things about this avocado salad is how adaptable it is. Here are a few of my favourite ways to change it up:
- Add Some Crunch: For extra texture, try adding a handful of toasted pumpkin seeds or some crunchy roasted chickpeas just before serving.
- Make it Cheesy: Crumble over about 100g of feta or soft goat’s cheese. The salty, tangy flavour of the cheese is a fantastic contrast to the creamy avocado.
- Boost the Protein: To turn this into a more substantial main meal, add some grilled king prawns, shredded cooked chicken, or a drained tin of black beans or chickpeas.
What to Serve With Tomato And Avocado Salad
This versatile salad pairs well with a huge range of dishes. It’s a fantastic accompaniment to anything cooked on the barbecue.
- Grilled Meats and Fish: It’s a refreshing counterpoint to the smoky flavours of grilled food. It works especially well with simple Steak Bites With Garlic Butter Recipe or light, flaky white fish.
- Crusty Bread: A good loaf of sourdough or a French baguette is essential for mopping up every last drop of the zesty dressing from the bottom of the bowl.
- Tacos and Fajitas: Use it as a fresh topping or a side dish for Mexican-inspired meals. It adds a wonderful burst of freshness and creaminess.
- Drink Pairing: A chilled glass of a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio, complements the zesty, fresh flavours of the salad beautifully.
Frequently Asked Questions
Tomato And Avocado Salad
Ingredients
Method
- Prepare the Dressing Base: In a large salad bowl, combine the thinly sliced red onion with the juice of two limes and the sea salt. Give it a gentle stir and set it aside for about 10 minutes. What works best for me is this little step; it slightly pickles the onion, softening its harsh bite and infusing it with zesty flavour.
- Complete the Dressing: To the bowl with the onions and lime juice, add the extra virgin olive oil, honey (or maple syrup), and black pepper. Whisk everything together until the dressing is well combined and slightly emulsified. A small jar with a lid works wonderfully for this – just add the ingredients and give it a good shake.
- Prepare the Vegetables: Halve the cherry tomatoes and add them to the bowl with the dressing. If you're using it, add the finely chopped red chilli. Roughly chop the coriander leaves and add most of them to the bowl, reserving a few for garnish. I stumbled upon this combination by accident when I ran out of lettuce, and it's been a hit ever since.
- Add the Avocado: This is the final and most important step. Just before you are ready to serve, slice the avocados in half, remove the stones, and dice the flesh. There are a few ways to do this, but for safety and ease, you can find a great guide on how to cut an avocado on BBC Good Food.
- Combine and Serve: Gently add the diced avocado to the salad bowl. Using a pair of salad servers, carefully toss everything together until the avocado and tomatoes are coated in the dressing. Be gentle to avoid mashing the avocado.
- Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Sprinkle over the reserved coriander leaves. For the best flavour and texture, serve this salad immediately.
Notes
I really hope you give this Tomato and Avocado Salad a try. It’s a recipe I return to again and again throughout the warmer months, and it never fails to be a highlight of the meal. It’s proof that you don’t need complex techniques or a long list of ingredients to create something truly special. Let me know how you get on in the comments below – I’d love to hear if you add your own twist to it!
