Tomato and Avocado Salad
This simple tomato and avocado salad can be made any time of year, but it’s especially delicious in summer when both tomatoes and avocados are at their peak.
Juicy, ripe tomatoes and chunks of buttery avocado combine with fresh corn, sweet onion, and cilantro to make a delicious salad that’s a perfect partner for simple main dishes liked grilled steaks, chicken or fish.
Our tomato and avocado salad is lightly-dressed with a creamy lime dressing that only takes a minute to whip up. It’s just enough to coat the ingredients, without overpowering their individual flavors or adding unnecessary fat and calories.
Tips For Using Avocados In Salads
Here are some tips for making delicious salads with fresh avocados that look just as good as they taste.
Shopping for avocados:
- To avoid spoilage, stores usually sell avocados that aren’t quite ripe yet, so plan ahead and let your avocados ripen at room temperature before using.
- Look for plump avocados with the button of the stem still in place.
- Avoid avocados that have dark or soft spots.
- Squeeze gently to determine ripeness. Avocados are ripe when they yield to gentle pressure.
Preparing avocados:
- Using a chef’s knife, slice the avocado lengthwise, all the way around, and all the way to the pit.
- Gently twist the two halves apart, then give the pit a single whack with your knife so that the blade sinks in between 1/8 and 1/4-inch. Twist the knife a little and the pit should pop free and be easy to remove.
- Carefully run a spoon along the inside of the avocado skin to loosen the flesh and remove it in one piece.
- Place the avocado half, cut side down, on a board and slice, or cut into chunks as needed for your salad.
Adding avocados to a salad:
- Either drizzle your cut avocados with lemon juice immediately after cutting or use citrus juice (lemon or lime) in your salad dressing. This will help prevent them from browning.
- Ripe avocados have a delicate, creamy texture which breaks down easily if handled too roughly. This won’t affect the flavor of your salad, but it doesn’t look all that pretty. To minimize this, always make avocados one of the last ingredients you add to a salad, and if you’re tossing them with dressing, do it gently.
More Salads Featuring Avocados
- Taco Salad with Avocado Dressing
- Shrimp and Avocado Salad with Creamy Tarragon Dressing
- Grilled Turkey Salad with Low-Fat Avocado Dressing
- Chicken and Avocado Chopped Salad
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Tomato and Avocado Salad
Ingredients
- 1 lb ripe tomatoes, cored and cut into chunks (see notes)
- 1 cup fresh corn kernels, or frozen and defrosted
- 1/2 sweet onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Hass avocados, pitted, peeled and cut into chunks
- Salt and freshly ground black pepper
- Pinch of crushed red pepper flakes
For the dressing:
- 3 tablespoons olive oil
- 2 teaspoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 small clove garlic, minced
- 1 teaspoon sugar
Instructions
- To make the dressing, add the olive oil, mayonnaise, lime juice, garlic, and sugar to a large mixing bowl and whisk until smooth and creamy.
- Add the tomatoes, corn, onion, and cilantro and toss to coat with dressing. Season to taste with salt and pepper.
- Add the avocados and toss gently to combine.
- Taste again and adjust the seasoning if needed, then transfer to a serving platter or individual plates.
- Sprinkle with a bit of crushed red pepper if desired and garnish with lime wedges. Serve immediately.
Tips for Making This Recipe
How to Prepare an Avocado
- Using a chef’s knife, slice the avocado lengthwise, all the way around, and all the way to the pit.
- Gently twist the two halves apart, then give the pit a single whack with your knife so that the blade sinks in between 1/8 and 1/4-inch. Twist the knife a little and the pit should pop free and be easy to remove.
- Carefully run a spoon along the inside of the avocado skin to loosen the flesh and remove it in one piece.
- Place the avocado half, cut side down, on a board and slice, or cut into chunks as needed for your salad.
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