Description
A refreshing and nourishing Quick Avocado and Tomato Salad that celebrates summer’s finest produce.
Ingredients
- 3 large avocados
- 1 pint cherry or grape tomatoes, halved
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro, roughly chopped
- 1 large jalapeño, seeded and minced (optional)
- 1/4 cup lime juice
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
1. Combine the halved cherry tomatoes, finely diced red onion, chopped fresh cilantro, and minced jalapeño (if using) in a large mixing bowl. Toss gently to distribute the ingredients evenly.
2. Pour the fresh lime juice and extra virgin olive oil over the tomato and onion mixture. Sprinkle in the sea salt and black pepper, then whisk everything together until the salt has dissolved and the oil and lime juice are lightly emulsified.
3. Gently add the diced avocados to the bowl and carefully fold them into the tomato mixture. Avoid stirring vigorously to prevent the avocado from breaking down.
4. Taste the salad and adjust seasonings as needed with more salt, lime juice, or black pepper. Give it one last gentle fold before serving.
Notes
Serve immediately for the best flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg