Avocado salad with tomatoes is loaded with juicy tomatoes, crunchy cucumbers, and fresh avocado slices! The creamy texture of avocado slices is what makes this simple salad stand out. This is my everyday salad recipe that is healthy and tasty. And also a good side dish for pot lucks or summer picnics!
Avocado Salad with Tomatoes is fresh, light and refreshing. Simple ingredients in a basic dressing produce a bright and healthy salad you will enjoy all summer long. All you have to do is slice and toss everything in a super easy dressing. Summer party or picnic anyone? Guaranteed to be a hit at summer gatherings together with Tomato and Pomegranate Salad on a hot summer day!
Avocados! My favorite type of fat! I am also partial to summer salads, especially those with cucumbers and tomatoes. So fresh, nutritious and healthy! If you are looking for ways to incorporate the freshness of garden vegetables and creamy texture of avocado slices into a meal, I recommend that you pair this avocado salad with Lemon Garlic Chicken and Green Beans.
HOW TO BUY AN AVOCADO
How do you choose a good avocado? If you are intend to use your avocado the same day, choose the one that yields to firm pressure of your hand. That means it’s ripe and ready to eat. Ripe avocados are darker in color on the outside.
Avocados that have a brighter color are best if you are buying them ahead. They will slowly ripen on your kitchen counter within just a couple of days.
HEALTH BENEFITS OF AVOCADO
Healthy fats and variety of vitamins. Outside of having little to no carbs, avocado is high in healthy fats. Not to mention, it contains many nutrients and vitamins that your body needs on a daily basis. Avocado is a good source of vitamin K, C, E, folate and potassium. So, consider this cucumber tomato salad a great healthy addition to your day.
HOW TO MAKE SALAD DRESSING
Extra virgin olive oil. I always use extra virgin olive oil cold first press. First cold pressed olive oil is from the first round of extraction from fresh olives. Since we are not heating this oil – it retains its full nutritional value in this healthy avocado salad.
Red wine vinegar. Or is balsamic vinegar better? Red wine vinegar has a stronger flavor, but I like the fact that it’s is thin and watery compared to thicker and stickier balsamic vinegar. You can skip the vinegar if desired.
Italian seasoning. I use either Italian or Sicilian seasoning in my salad, but this ingredient can definitely be omitted.
Salt and pepper. Sea salt is a must! Salt is what makes or breaks this salad and I would recommend experimenting with the seasoning level to arrive at the taste you enjoy.
You can really add a lot of flavor to the dish depending on what you like. Try adding different mix-ins to your salad. Here are a few suggestions that I’ve tried and liked.
- Eggs. You can add hard-boiled, soft-boiled, or poached eggs. Adding an egg to a salad instantly transforms it into a protein powerhouse that is filling and delicious.
- Olives. Do I add dark or green olives? I prefer Kalamata olives as they are the healthiest olives found on earth. They are darker olives with a smooth, meaty texture.
- Pickles. They are crunchy and crisp and delicious in this avocado salad in small quantities.
- Dried fruit. Dried fruit has more intense concentrated flavor. Since the moisture is removed, the sweetness is far more concentrated making it taste almost like a candy. I would chop a couple of dried pineapples or add a handful of dried cranberries to this avocado salad.
- Bell Peppers. I prefer to always use red bell peppers in my salads, because they are sweet with a slight citrus flavor.
HOW TO STORE AVOCADO SALAD
Avocado salad with tomatoes will last refrigerated for 3-4 days, wrapped tightly with plastic wrap. Don’t leave it out at room temperature for more than two hours to avoid excessive moisture.
MORE SUMMER SIDE DISHES
Macaroni Salad – one of my favorites!
Southern Potato Salad – a classic!
Olive Garden Copycat Salad – perfect side dish!
Avocado Salad with Tomatoes
- 4 cucumbers, (short and small, diced)
- 4 tomatoes, (medium, diced)
- ¼ cup red onion, (thinly sliced)
- 1 avocado, (cored and diced)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 teaspoon Parsley, (chopped)
- First, cut off the ends of the cucumbers. Then slice into ¼″ thick slices slightly on the diagonal. Add to the large bowl.
- Next cut the tomatoes in half, then cut each half lengthwise into 3 wedges. Then cut each wedge in half crosswise. Transfer to the bowl with the cucumbers.
- Cut the avocado in half lengthwise and remove the pit by twisting the halves gently. Next remove the skin, then slice into 1″ thick slices and add to tomatoes and cucumbers.
- Place the cucumbers, tomatoes, red onion, and avocado in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, sea salt, pepper and chopped parsley.
- Pour the dressing over the vegetables and toss. Taste the salad and add more salt and pepper, if necessary.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.