Why You’ll Love This Tomato And Avocado Salad<\/h2>\n\n- Genuine Flavour:<\/strong> 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\u2019s a simple combination that just works.<\/li>\n
- Ready in 15 Minutes:<\/strong> 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.<\/li>\n
- Flexible Recipe:<\/strong> 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.<\/li>\n
- Great for Summer Gatherings:<\/strong> It\u2019s 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<\/a>.<\/li>\n
- Family Tested:<\/strong> 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.<\/li>\n<\/ul>\n\n\n
![\"Tomato](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/fresh-tomato-and-avocado-salad-pin.webp\")
<\/p>\n\n Tomato And Avocado Salad<\/strong><\/p>\n\n \u23f1\ufe0f 15 min prep \u2022 \ud83c\udf73 0 min cook \u2022 \ud83d\udc65 4 servings\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
For this salad, the quality of your ingredients is paramount. Use the ripest, most flavourful tomatoes you can find \u2013 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.<\/p>\n
\n- 500g ripe cherry or baby plum tomatoes, halved<\/li>\n
- 2 large ripe avocados<\/li>\n
- 1 small red onion, very thinly sliced<\/li>\n
- 1 red chilli, deseeded and finely chopped (optional)<\/li>\n
- A large handful of fresh coriander (about 30g), leaves roughly chopped<\/li>\n
- For the Dressing:<\/strong><\/li>\n
- Juice of 2 large limes (about 60ml)<\/li>\n
- 60ml extra virgin olive oil<\/li>\n
- 1 teaspoon of runny honey or maple syrup<\/li>\n
- 1\/2 teaspoon of sea salt, or to taste<\/li>\n
- 1\/4 teaspoon of freshly ground black pepper<\/li>\n<\/ul>\n
Kira’s Tip:<\/strong> 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.<\/p>\nHow to Make Tomato And Avocado Salad<\/h2>\n
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.<\/p>\n
\n- Prepare the Dressing Base:<\/strong> 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.<\/li>\n
- Complete the Dressing:<\/strong> 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 \u2013 just add the ingredients and give it a good shake.<\/li>\n
- Prepare the Vegetables:<\/strong> 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.<\/li>\n
- Add the Avocado:<\/strong> 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<\/a> on BBC Good Food.<\/li>\n
- Combine and Serve:<\/strong> 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.<\/li>\n
- Garnish and Enjoy:<\/strong> 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.<\/li>\n<\/ol>\n
Tips From My Kitchen<\/h2>\n\n- Ingredient Temperature:<\/strong> 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.<\/li>\n
- The Secret Step:<\/strong> 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.<\/li>\n
- Make-Ahead:<\/strong> 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.<\/li>\n
- Storage:<\/strong> 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.<\/li>\n<\/ul>\n
Equipment You’ll Need<\/h2>\n
You won’t need any fancy gadgets for this recipe, just a few kitchen essentials.<\/p>\n
\n- Large salad bowl<\/li>\n
- Sharp knife and cutting board<\/li>\n
- Salad servers or large spoons<\/li>\n
- Small jar or whisk for the dressing<\/li>\n<\/ul>\n
Delicious Variations to Try<\/h2>\n
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:<\/p>\n
\n- Add Some Crunch:<\/strong> For extra texture, try adding a handful of toasted pumpkin seeds or some crunchy roasted chickpeas just before serving.<\/li>\n
- Make it Cheesy:<\/strong> 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.<\/li>\n
- Boost the Protein:<\/strong> 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.<\/li>\n<\/ul>\n
What to Serve With Tomato And Avocado Salad<\/h2>\n
This versatile salad pairs well with a huge range of dishes. It’s a fantastic accompaniment to anything cooked on the barbecue.<\/p>\n
<\/p>\n For this salad, the quality of your ingredients is paramount. Use the ripest, most flavourful tomatoes you can find \u2013 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.<\/p>\n Kira’s Tip:<\/strong> 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.<\/p>\n 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.<\/p>\n You won’t need any fancy gadgets for this recipe, just a few kitchen essentials.<\/p>\n 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:<\/p>\n This versatile salad pairs well with a huge range of dishes. It’s a fantastic accompaniment to anything cooked on the barbecue.<\/p>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
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How to Make Tomato And Avocado Salad<\/h2>\n
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Tips From My Kitchen<\/h2>\n
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Equipment You’ll Need<\/h2>\n
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Delicious Variations to Try<\/h2>\n
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What to Serve With Tomato And Avocado Salad<\/h2>\n
![\"Fresh](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/fresh-tomato-and-avocado-salad.webp\")
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