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Avocado Tomato Salad

  • Author: Maxine Dubois
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


This Avocado Tomato Salad is made with tomatoes, cucumbers, avocados, onions, olive oil, lime juice, cilantro and salt.


  • 2 tomatoes, diced
  • 1/2 cucumber, diced
  • 2 avocados, peeled and diced
  • 1/3 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro
  • Salt and pepper


  • Combine all ingredients in a large salad bowl and toss with equal parts lime juice and olive oil until evenly combined. Serve immediately and enjoy!


Tomatoes: I would use Roma tomatoes (not beef steak) or anything that is more juicy on the inside. I find that it compliment the salad better.

Cucumbers: I would use English cucumbers although Persian works as well. Best thing about cucumbers is you don’t have to mess with removing the seeds.

Avocado: Hass Avocados. Definitely Hass! I live in Florida where Florida avocados are prevalently eaten but nothing will beat Hass avocados.

Onions: You can use any onion, but I prefer red onion. A trick is to add the sliced onion in water to remove the strong taste. Feel free to leave them out if you don’t love them as much as I do.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Lunch
  • Method: Salad
  • Cuisine: American


  • Serving Size: 1
  • Calories: 138kcal
  • Sugar: 3g
  • Sodium: 13mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 2g