Avocado Salad with Heirloom Tomatoes

Mark Bittman of the New York Times recently did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would be my entry, but in five minutes or less, and that would include picking the chives and tomato from the garden.

All one really needs to dress an avocado is a little bit of lemon juice. No need for oil, there’s enough of it in the avocado. If you’re in a real hurry, just remove the pit from one half of an avocado still in its skin, squeeze in some lemon juice, and eat it up with a spoon. But with this beautiful heirloom tomato just looking for an excuse to be eaten, it takes all of one minute more to slice and arrange both. Fleur de sel sea salt is lovely on the tomatoes and avocado. Balsamic works as well, but lemon juice does a better job at accenting the simple flavor of the avocado.

Avocado Salad with Heirloom Tomatoes Recipe

  • Yield: Serves one.
Yum

Ingredients

  • 1 half avocado, peeled, sliced
  • 1 half ripe heirloom tomato, sliced
  • A pinch of chopped fresh chives or sliced green onions
  • Juice from one slice of lemon
  • A pinch of coarse salt (fleur de sel if you can get it)

Method

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

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Showing 4 of 14 Comments

  • jennbec

    That is a beautiful presentation! We have so many beautiful heirloom tomatoes on the farm that I’ll definitely have to give this a try before we loose the season.

  • Lisa S.

    drool, drool, drool. My mawf ez wutering fom ze photo! :-)

  • SAS

    Hi Elise! This post reminds me of your “how to boil a perfect egg post” because I love to make a lunch salad from heirloom tomatoes, avacado and hard boiled eggs! I posted it before, but I think it’s worth sharing again. So, here’s a twist on your post today:

    My French friend, Florence, once showed me a lovely way to enjoy hard boiled eggs. You slice up some tomato (heirlooms are great if you can get them, or any variety of tomato you like), 1/2 an avocado sliced or cubed, and 3 sliced eggs, and make a salad. I drizzle it with some extra virgin olive oil (optional, as Elise says above), and sprinkle with salt and pepper. I’m partial to celery seed, so I generally add that, too.

    Beautiful photo, too, I always find the colors lovely.

  • julie

    I saw the NYT quick recipe article — I have a print-out of it on my counter for quick ideas.

    This made a perfect light supper tonight — so tasty and gorgeous! I really appreciate the avocado-cutting instructions, too.

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