One of my very favorite snacks is tortilla chips and guacamole. I love fresh, homemade guacamole and I’m not going to lie. I’ve been known to eat it with a spoon rather than chips. That was even before I learned I was allergic to corn and shouldn’t be eating the chips. Since I love all the ingredients in guacamole and really shouldn’t have the chips (let’s face it, they aren’t really good for you anyway) I decided to make a guacamole inspired salad that I really could eat with a spoon or fork and not feel the shame! The fact that I ate the whole bowl of Tomato Avocado Salad is another story.
Tomato Avocado Salad with Cilantro Lime Dressing
This salad is so easy to make. It’s fresh, colorful, and so full of flavor.
The main difference between this salad and guacamole is that you’ll want to be sure your avocados are more firm than you use in guacamole. With guacamole you want them to be soft enough to easily mash. With this salad you want them to stay in bite size pieces and quite firm. Cut them in half, remove the pits, and cut them into small pieces.
You can use any type of tomato but I love to use a variety like this colorful gourmet medley. They vary is size, flavor, and color. Clean the tomatoes and cut them in half.
If you like onion, a red onion is a must for this salad. I love the texture it adds. Dice it up small and add it to your mix. You don’t need a lot compared to the amount of avocado and tomato. You want this salad to be mostly made up of those two ingredients.
The last thing you add before the dressing is the cilantro which is my favorite herb by far! I may or may not add it to almost every recipe in the summer. It is so delicious, especially fresh. I currently have 2 pots of it growing on my kitchen counter. For this recipe I like to leave it in bigger pieces so rather than chop it fine, I tear it into bigger pieces and toss it into the bowl.
Gently toss the ingredients together, being careful not to break down the avocado.
The dressing is rather simple and again, is so fresh. You’ll want to be sure to add it right before you’re ready to serve or it will soften the avocado too much. Stir all the dressing ingredients together and toss with the salad.
Because of the nature of avocado to brown once it is exposed to air, you’ll only want to prepare as much salad as you plan to eat during a meal and do not prep it very far in advance or it will not be pretty at all.
- 2 Firm Avocados
- 2 Cups Tomatoes
- 1/2 small Red Onion
- Cilantro , to Taste
- Juice from 1 Lime
- 1/4 Cup Olive Oil
- 1/2 tsp Apple Cider Vinegar
- Salt , to Taste
- Red Pepper Flakes, to Taste
- Cut the Avocado into bite size pieces.
- Slice to tomatoes in half.
- Dice the onion into small pieces.
- Tear the cilantro into bigger sized pieces and add to the other ingredients.
- Gently toss the ingredients to combine.
- In a separate bowl mix together the juice from one lime, 1/4 cup olive oil, apple cider vinegar, the red pepper flakes, and sea salt to taste.
- Drizzle the dressing over the salad and carefully toss to coat.
- Do not prepare too early or the salad will become brown.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 195Saturated Fat: 2gSodium: 7mgCarbohydrates: 7gFiber: 5gSugar: 1gProtein: 1g
Make this salad for your next summer cook out or for a pretty healthy lunch for yourself!
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