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.

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Avocado Salad with Heirloom Tomatoes Recipe

  • Yield: Serves one.

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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14 Comments

  1. 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.

  2. Lisa S.

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

  3. 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.

  4. 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.

  5. James

    Looks good.

    I like avocado with onion, olive oil and salt.

    That’s it. It’s delicious.

  6. ngrant

    I am not a fan of plain avocado or tomatoes, but this looks so delicious, I might have to rethink my dislike.

  7. Katie

    We made this last night with a simple meal of a grilled cheese and corn on the cob. Both of those were good too but this was definitely the highlight! I love the interplay of the rich avocado with good salt and lemon – one of the best flavor combos there is. Add a ripe heirloom tomato and you just can’t go wrong! Thanks for the recipe!

  8. Deborah Dowd

    Two of my favorite things together, now that is a salad!

  9. seatech1

    This is simple and elegant. I always like dishes such as this. One of my favorite things to serve (and eat) is another simple recipe like this. I slice up some italian plum tomatoes (lengthwise) and some fresh mozzarella cheese and alternate them on a plate, topped with some freshly made italian dressing. That’s it. Makes a great appetizer. I may add avocado to that and see how it tastes, with a light vinegarette.

  10. Jennifer

    My Aunt Lisa always made a similar salad as an appetizer which, when I was watching my weight, would sometimes be my main course, lost weight, but sometimes had to pop some popcorn to fill me up!! Anyway, she used sliced tomato, mozzarella, balsamic vinigrette dressing, and some fresh cut basil; I added the avocado, since I love it so.. Deeelicious!

  11. dd

    This is how my mom always served avocados when I was a kid, still does! Lemon and salt are all you need, and the heirloom tomatoes, yum! My mouth is watering.

  12. Carol

    Elise, thanks for this wonderful recipe! I found avocados on sale the other day and, of course, checked your site for a good way to eat them. I chopped rather than sliced the avocado and tomato, and I also chopped a hard boiled egg. It was the perfect lunchtime meal! I raved to my husband and made it for him the next day. Needless to say, he sent me back to the grocery store to buy more avocados! We can’t get enough of this salad. Perfect for summertime.

  13. Donna

    I tried this for the first time a couple of weeks ago, and have made it three times since. It’s so good and it’s easy and quick to make…less than 5 minutes from grocery sack to bowl.

  14. Jess

    Can you substitute cherry tomatoes for the heirloom?

    Sure, why not? But this will be best when tomatoes are in season, mid to late summer. ~Elise

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