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Zesty Tomato Avocado Salad

A vibrant mosaic of creamy avocado and juicy tomato, sparked with a zesty citrus dressing. The perfect, effortlessly chic side for any meal.

  • Total Time30 minutes
  • Yield6 servings 1x

Ingredients

Scale

For the Zesty Lemon Vinaigrette:

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • Zest from 1 lemon
  • 1 large garlic clove (finely minced)
  • ¾ tsp coarse sea salt
  • ¼ tsp fresh-cracked black pepper
  • Pinch of red pepper flakes

For the Salad:

  • 5 large ripe tomatoes (about 2 lb / 900 g, cubed)
  • 3 firm-ripe avocados
  • 1 small red onion
  • ⅓ cup fresh flat-leaf parsley (roughly chopped)

Instructions

  1. Craft the Vinaigrette : In the small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, and lemon zest. Add the minced garlic, sea salt, black pepper, and the pinch of red pepper flakes. Whisk vigorously until the dressing is emulsified. Set it aside for at least 10 minutes to allow the flavors to meld.
  2. Prepare the Tomatoes : Rinse and dry the tomatoes. Core them and chop them into generous 1-inch (2.5 cm) cubes. Place the cubed tomatoes into the glass mixing basin.
  3. Slice the Aromatics : Peel the small red onion, cut it in half, and slice it into very thin half-moons. Roughly chop the fresh parsley. Add both to the basin with the tomatoes.
  4. Dice the Avocados : Slice the avocados in half lengthwise and remove the pits. With a knife, carefully score the flesh of each half into a grid pattern, creating chunks. Be sure not to cut through the skin.
  5. Dress the Base : Pour the prepared vinaigrette over the tomato and onion mixture in the basin. Gently fold with the silicone spatula until everything is lightly coated.
  6. Add the Avocado : Using a large spoon, scoop the diced avocado flesh out of the skins and add it to the salad.
  7. Final, Gentle Toss : Carefully fold the avocado into the salad with one or two motions. The goal is to combine everything without mashing the avocado. For peak flavor, allow the salad to rest at room temperature for 15 minutes before serving.

Notes

  • Storage: This salad is best enjoyed within a few hours of being made. To store leftovers, place them in an airtight container in the fridge for up to one day. The acidity of the lemon will help slow the avocado from browning, but some discoloration is normal.
  • Ingredient Swaps: For a different herbal profile, you can substitute the parsley with fresh dill or basil. Sweet cherry or grape tomatoes, halved, can also be used for a burst of sweetness and varied texture.
  • Pro Tip: The key to a great texture is using firm-ripe avocados that hold their shape. When combining the final salad, use a gentle folding motion with a spatula rather than a stirring motion to keep the avocado chunks intact.

Nutrition Facts (per serving): Calories: 204 kcal | Total Fat: 19 g (Saturated Fat: 2.6 g) | Total Carbs: 13 g (Fiber: 7 g, Sugars: 5 g) | Protein: 3 g | Sodium: 295 mg | Cholesterol: 0 mg | Potassium: 712 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Category: Salad
  • Cuisine: Californian-Inspired

Nutrition

  • Calories: 204

Find it online: https://dietareas.com/2025/06/25/15-minute-tomato-avocado-salad-with-a-zesty-twist/