Description
A fresh and simple tomato and avocado salad featuring thinly sliced vine-ripened tomatoes, onions, creamy avocado, and a zesty lemon-olive oil dressing. This no-fuss recipe highlights natural flavors and makes a perfect light side dish or appetizer.
Ingredients
Scale
Produce
- 4 vine-ripened tomatoes, thinly sliced
- ¼ onion, thinly sliced
- 1 small avocado, thinly sliced
- 1 tablespoon finely chopped parsley
- ½ lemon, juiced (about 1 ½ tablespoons)
Pantry
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the tomatoes: Thinly slice the vine-ripened tomatoes and arrange them carefully on a large plate or serving platter to form a base layer for the salad.
- Add the onions: Layer the thinly sliced onions evenly over the sliced tomatoes, distributing them so each bite will have a mild onion flavor.
- Arrange the avocado and parsley: Place the thinly sliced avocado on top of the onions, then sprinkle the finely chopped parsley evenly over the salad for freshness and color.
- Dress the salad: Drizzle the freshly squeezed lemon juice and extra-virgin olive oil over the layered ingredients, ensuring an even coating to enhance the flavors.
- Season and serve: Finish by sprinkling kosher salt and freshly ground black pepper to taste. Serve immediately to enjoy the fresh textures and vibrant flavors.
Notes
- This tomato and avocado salad is best served fresh and does not require tossing.
- Use ripe, vine-ripened tomatoes for the best flavor balance with the creamy avocado.
- Adjust lemon juice and olive oil quantities to taste, depending on preferred acidity and richness.
- Can be enjoyed on its own or as a side to grilled meats or seafood.
Nutrition
- Serving Size: 1 serving
- Calories: 171 kcal
- Sugar: 4 g
- Sodium: 11 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
