Avocado Tomato Salad Recipe
Avocado tomato salad is a simple summer side dish with big flavors! It’s an easy side dish to make for picnics or cookouts. This recipe is also a great way to use up your end-of-season tomatoes.
Servings 4 people
Calories 148kcal
Ingredients
- 2 pints cherry or grape tomatoes cut halved
- 2 small shallot finely sliced
- 2 firm ripe avocados diced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Place tomatoes, shallot, avocado in a salad bowl.
- In a mason jar, pour the olive oil, lemon juice, Dijon mustard, salt and black pepper. Whisk everything together until combine.
- Taste the dressing to check the seasoning and pour over the salad. Mix all well and enjoy!
Notes
- If you do not have shallots, you can swap in finely diced red onions.
- Use a high-quality olive oil as the salad is not cooked and you'll taste the difference.
- Fresh lemon juice has better flavour than bottled lemon juice.
- To store: Store the salad in an airtight container for up to 3 days. Keep in mind that over time, the avocado will brown from oxidization and the tomatoes will release water so it's best to enjoy this salad immediately.
Nutrition
Serving: 1/4 | Calories: 148kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Sodium: 34mg | Potassium: 545mg | Fiber: 3g | Sugar: 4g