Avocado Heirloom Tomato Salad

SaladGluten-FreeVegetarianHeirloom Tomato

Beautiful avocado tomato salad with sliced avocados and colorful heirloom tomatoes.

Photography Credit: Elise Bauer

Years ago when Mark Bittman was still at the New York Times, he did a write up of simple meals ready in 10 minutes or less. This avocado tomato salad would have been my entry, but you can make it 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.

Avocado Heirloom Tomato Salad

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 Heirloom Tomato Salad Recipe

  • Prep time: 5 minutes
  • Yield: Serves one


  • 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)


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

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Avocado Heirloom Tomato Salad

Showing 4 of 9 Comments / Reviews

  • 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.

  • James

    Looks good.

    I like avocado with onion, olive oil and salt.

    That’s it. It’s delicious.

  • 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!

  • 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.

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