Description
This Tomato Avocado Salad is a fresh, colorful lunch recipe made with juicy tomatoes, creamy avocado, crisp onion, fresh parsley, lemon juice, and extra-virgin olive oil. It takes just 10 minutes to prepare, requires no cooking, and serves 4.
Ingredients
4 vine-ripened tomatoes, thinly sliced
1/4 onion, thinly sliced
1 small avocado, thinly sliced
1 tablespoon finely chopped parsley
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, about 1 1/2 tablespoons
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Arrange the tomato slices across a large plate or serving platter.
2. Layer the sliced onion over the tomatoes.
3. Add the sliced avocado.
4. Sprinkle the chopped parsley over the top.
5. Just before serving, drizzle with the lemon juice and extra-virgin olive oil.
6. Season with kosher salt and freshly ground black pepper to taste.
7. Serve immediately.
Notes
For the best texture and appearance, prepare the salad no more than about 1 hour before serving because the avocado will gradually brown. Lemon juice helps slow the browning.
If preparing ahead, cover the platter tightly and refrigerate until serving.
Use a ripe avocado that feels creamy but stays firm enough to slice cleanly.
Vine-ripened tomatoes work well for large, juicy slices, but Roma tomatoes or other ripe tomatoes also work.
Use yellow, white, red, or sweet onion according to your preference.
You can replace parsley with cilantro, especially when using lime juice instead of lemon.
The salad is assembled in layers rather than tossed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch Recipes
- Method: No Cook
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Sugar: 4 g
- Sodium: 11 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 2 g