Avocado Salad with Heirloom Tomatoes

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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

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  • 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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Showing 4 of 9 Comments

  • 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

  • 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.

  • 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.

  • 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!

  • 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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