Tomato Avocado Salad
Juicy tomatoes and creamy avocado meet a zesty lime dressing with a hint of cumin for a fresh, vibrant salad. Soak the onions to soften their bite, then fold in avocado at the end for peak texture.
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Servings:
Ingredients
Salad & Dressing
- 4 ripe tomatoes, diced
- 3 small avocados, cut into chunks
- 1/3 medium red onion, thinly sliced
- 1/3 cup chopped fresh cilantro
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice
- 1 tsp red wine vinegar
- 2 small garlic cloves, finely grated
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground cumin
Instructions
Preparation Steps
- Slide the sliced red onion into a bowl of ice water and let it sit for 10 minutes; this softens the sharpness. Drain well and pat dry.
- In a small jar, combine the olive oil, lime juice, red wine vinegar, grated garlic, kosher salt, black pepper, and cumin. Seal and shake until the dressing looks glossy; set aside 5 minutes to let the flavors meld.
- Add the diced tomatoes to a large bowl and sprinkle with a pinch of salt. Let them stand for 5 minutes, then tip out any excess liquid so the salad stays bright and not watery.
- Fold the drained onion and chopped cilantro into the tomatoes. Pour in about half the dressing and toss gently to coat. Let the mixture rest for another 5 minutes to lightly marinate.
- Just before serving, add the avocado chunks and the remaining dressing. Gently fold until everything is glistening and evenly seasoned. Taste and adjust salt or lime as needed, then serve right away.
Notes
For the cleanest dice, use firm-ripe avocados—press near the stem; it should yield slightly but not feel mushy. If prepping ahead, keep the avocado uncut and fold it in at the last minute; press plastic wrap directly onto the salad surface to slow browning.
This recipe is an original creation inspired by classic Tomato Avocado Salad flavors. All ingredient ratios and instructions are independently developed.