Tomato Avocado Salad
When cherry tomatoes are at their juiciest and the last thing you want to do is turn on the oven, make this salad. Ripe avocado, sweet red onion, fresh parsley, and a squeeze of lemon turn a handful of simple ingredients into something that tastes fresh, easy, and light.
This easy tomato avocado salad comes together in about 10 minutes. It’s great for cookouts, quick lunches, or serving alongside grilled meat and seafood.
Avoid a Mushy, Watery Salad
Y’all, the avocado and tomatoes are what make this salad so good, but they’re also what can make it mushy or watery.
Look for an avocado that gives slightly when you gently squeeze it in the palm of your hand. If it feels hard, it won’t dice cleanly. If it feels very soft, it may turn mushy as soon as you toss the salad.
Avocado also begins to brown once it’s cut. The lemon juice in the dressing helps slow that down, but I still recommend dicing the avocado close to the time you plan to serve it.
Tomatoes release liquid after they’re salted, especially once they’ve been cut. This avocado and tomato salad is best served shortly after it’s dressed so you don’t end up with too much liquid in the bottom of the bowl.
How to Make Tomato Avocado Salad
Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl, then set the dressing aside.
Halve or quarter the cherry tomatoes, thinly slice the red onion, chop the parsley, and dice the avocados.
Combine the tomatoes, avocados, red onion, and parsley in a large bowl. Pour the lemon dressing over the salad and lightly toss everything together.
Be gentle while tossing so the avocado stays in pieces instead of getting mashed into the dressing. Taste the salad and add more salt and pepper if needed.
Serve it right away for the best texture and color.
If you need to do some of the prep ahead of time, chop the tomatoes, onion, and parsley and store them covered in the refrigerator. Wait to cut the avocados and toss everything with the dressing until close to serving time.
What to Serve with Tomato Avocado Salad
This salad is made for warm weather meals. Serve it alongside grilled shrimp tacos, pan seared steak, chicken, or corn on the cob.
For a heartier version with charred corn, try my corn tomato avocado salad. My cucumber tomato salad is a good option when you want a creamy salad. Homemade guacamole uses many of the same ingredients, so give it a try if you have extras.
How to Store Tomato Avocado Salad
Tomato avocado salad is best the day it’s made. Store leftovers in a sealed container in the refrigerator for up to 1 day.
The avocado will continue to soften and brown, and the tomatoes will release more liquid as the salad sits.
Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 pint cherry tomatoes, halved or quartered
- 2 avocados, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
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Instructions
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Set aside.2 tablespoons fresh lemon juice2 tablespoons extra virgin olive oil½ teaspoon salt¼ teaspoon ground black pepper
- In a large bowl, combine the tomatoes, avocados, red onion, and parsley.1 pint cherry tomatoes2 avocados¼ cup red onion¼ cup fresh parsley
- Pour the lemon and olive oil dressing over the salad and lightly toss to combine. Taste and add more salt and pepper if needed.
- Serve immediately.
Notes
- For the best texture and color, cut the avocado close to serving time and serve the salad shortly after adding the dressing.
- The salad is best enjoyed the day it’s made. Store leftovers in a sealed container in the refrigerator for up to 1 day. The avocado will soften and brown, and the tomatoes may release additional liquid.