Avocado and Tomato Salad

This recipe, in addition to being ridiculously simple, is a good exercise in that it reminds us that we can do something with an avocado besides make guacamole out of it. While I know I’m not the only person to have come up with such a salad, I came up with this recipe a few years ago when I didn’t have all the ingredients for guac but didn’t want to waste the 30-second window in which the avocado was at its perfect ripeness.

If it’s serving one person, it’s not quite enough for a meal, but it’s surprisingly filling. The times I’ve eaten this alone, I usually just need a little something else to really be full. Also, just a note on the oil and vinegar: you really only need a tiny amount. If your tomato is good quality, it will be juicy enough to help disperse the dressing as you toss it. So, I’ve never actually measured either one as I’ve made this salad, as I just do it by eye. I’ve estimated the amounts, so feel free to tweak them to your tastes.

Avocado and Tomato Salad

1 ripe avocado
I medium-sized ripe tomato
½ teaspoon olive oil
1 teaspoon or less balsamic vinaigrette
Salt and Pepper

Pit and peel the avocado and chop into approximately 1-inch cube pieces. Chop the tomato into similar chunks as well. Place in a medium sized bowl and toss. Add the oil and vinegar and toss again. Finish with a generous portion of salt and pepper to taste.

12 replies on “Avocado and Tomato Salad”

It sounds delicious, and I agree, avocados are great for quite a lot of foods.
What I love most is avocado chocolate mousse. It might sound a bit weird, but makes for a great dairy free dessert that’s chocolaty but still has a really fresh taste.
I just mix the avocados with already sweetened cocoa powder (by guessing and repeatedly tasting), but you could also use sugar free cocoa powder and add any sweetener you like. So far, even my sceptical friends liked it.

This salad is the type of food that just means sumer to me. I make it with a little finely-chopped red onion, a squirt of lime juice instead of vinegar, and sometimes a sprinkle of cilantro. With couscous or some rice, it’s the perfect light but nourishing dinner, or it makes a great side to grilled veggie burgers.

This morning I smashed up half an avocado, mixed in some salt, pepper, lemon juice, then spread it on some toast and sprinkled on crushed red pepper. Yummy, different breakfast.

I have another avocado, so this sounds good – as long as I can get some good tomatoes!

So sometimes grad students get left over food from department events. One time, we ended up with an extra bag of avocados, so once they were ripe, I was eating an avocado a day. I couldn’t let them spoil! I wish I had the recipe then because my solution of smashing an avocado, adding lime and salt, and scooping with chips, while adequate, doesn’t sound nearly as delicious as this salad.

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