Tomato Avocado Salad

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Sweet, tangy and super easy to make, Tomato Avocado Salad is a refreshing, healthy salad sure to be a hit with any meal!

The specialty salads were supposed to be side dishes, but we devoured them as well as main courses! We’re happier (and our bellies aren’t fuller) when we get avocados involved! Tomato avocado salad is one of those summer side dishes we can’t get enough of and often serve as a meal. join us, please?

  • Can Tomato Avocado Salad Be Made Vegetarian?

    Yes! This recipe is almost vegan already, just replace the honey with maple syrup to make it 100% vegan.

  • Cilantro Substitute:

    We highly recommend using fresh chopped cilantro in this recipe. The taste is incomparable! If you don’t have fresh cilantro, you can always substitute dried cilantro, parsley or even basil!

  • Storage Instructions:

    You can keep tomato avocado salad in an airtight container in the refrigerator for up to 3 days. However, just because avocados start to brown when exposed to air, that doesn’t mean they’ve gone bad.

Overhead view of a bowl of tomato avocado salad.

If you liked this recipe, you might be interested in these other delicious summer salad recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A wooden spoon is placed in a bowl of tomato and avocado salad.

Sweet, tangy and super easy to make, Tomato Avocado Salad is a refreshing, healthy salad sure to be a hit with any meal!

Preparation time 15 minute

total time 15 minute

raw material

  • 2 big avocado pitted, peeled, diced
  • 1 pint red cherry or grape tomatoes halve or quarter
  • 1 Moderate english cucumber cut into pieces
  • 1 Moderate yellow, orange, or green bell peppers cut into pieces
  • 1 small Shallot cut into pieces
  • 3 tablespoon fresh chopped cilantro
  • 3 tablespoon Honey
  • 3 tablespoon Extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Salt or tasting
  • 1/4 teaspoon Black pepper or tasting


  • Place avocado, tomatoes, cucumber, bell pepper, onion, and cilantro in a large mixing bowl.

  • Pour the honey into a small microwave-safe mixing bowl. Microwave for 10 seconds to melt the honey. Stir in olive oil, lemon juice, apple cider vinegar, salt, and pepper.

  • Pour dressing over vegetables and toss gently until evenly distributed.

  • Cool until ready to serve.

Calories: 358kcal | carbohydrate: 34G | protein: 4G | fat: 26G | Saturated fat: 4G | sodium: 316mg | Potassium: 970mg | fiber: 9G | sugar: twenty oneG | Vitamin A: 1756unit | Vitamin C: 84mg | calcium: 43mg | iron: 2mg

Tomato Avocado Salad