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
- 1 lb cherry tomato cut in half
- 1 small shallot finely chopped
- 1 small avocado diced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley chopped to taste
Instructions
- Place tomatoes, shallot and avocado in a salad bowl.
- Drizzle with olive oil and lemon juice. Toss very well to combine.
- Season with salt, pepper and fresh parsley to taste.
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