AVOCADO AND TOMATO SALAD
Fresh and bright, this Avocado and Tomato Salad is a perfect side dish alongside any Mexican themed meal. It’s also a great pot-luck salad!
This recipe is actually one that I made first back in 2008, alongside these Steaks with Mexican Spices and Chile Con Queso. This Avocado and Tomato Salad is the definition of simple – which is why it’s so good. I love when you can take so few ingredients and turn it into something so delicious and packed with flavor. And even though it’s April, and super flavorful, in-season tomatoes are no where to be found, this salad still packs a punch. You can bet that I’ll be making this all summer long when the local tomatoes start showing up.
Want more Super Side Salads? Check out this Black Bean, Corn and Tomato Salad (great as a salad or a dip!), this Zucchini and Tomato Salad Recipe (perfect for summer zucchini) or this fresh but hearty Tomato and Black Bean Quinoa Salad.
Or check out these other salads from around the web: Broccoli Bacon Salad from Nutmeg Nanny, Mediterranean Quinoa Salad from Garnish with Lemon, Asian Tomato Ginger Lime Salad from Jeanette’s Healthy Living.
Fresh and bright, this Avocado and Tomato Salad is a perfect side dish alongside any Mexican themed meal. It’s also a great pot-luck salad!
INGREDIENTS
- 2 large tomatoes, cut into a large dice
- 2 avocados, cut into a large dice
- 1 small red onion (or half of a medium red onion), thinly sliced
- 2 tablespoons chopped cilantro
- juice of 2 limes
- extra virgin olive oil
- salt
INSTRUCTIONS
- In a large bowl, combine the tomatoes, avocados, red onions and cilantro. Squeeze the lime juice over the top and drizzle with extra virgin olive oil. Gently stir. Taste and add salt as needed.
NOTES
adapted from Every Day with Rachael Ray November 2008
Recipe Source:tasteandtellblog.com