Name: Avacado with Tomato Healthy Snack
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large cucumber; 0.5 lb. cherry tomatoes; 1 medium onion (any kind); 1 avocado; 5 stems dill; 5 stems of cilantro; 5 stems mint (leaves only); 1 tsp lime juice; 1 tbsp extra virgin olive oil; 1 tbsp toasted pumpkin seeds; Salt and pepper to taste

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Avacado with tomato healthy snack is a combo of crunchy cucumbers, onion, juicy tomato, and creamy avocado tossed with a simple, and fresh dressing.

The tomato avocado salad is an excellent choice if you’re looking for a side dish suitable for any meal! It’s one of my go-to recipes for busy summer days.

Why will you love this Tomato Avocado Salad recipe?

Light and Refreshing: This tomato avocado salad is refreshing and delicious! It’s low in calories and high in nutrition.
Make according to your preference: If you like, you can add other veggies like bell peppers, corn, and olives. For a herby flavor, add cilantro, dill, and parsley.
Effortless: This salad can be prepared quickly with few ingredients and little effort. It’s ideal for busy days when you’re looking for a quick option without spending too much time in the kitchen.

Ingredients needed for making Avocado Tomato Salad

Ingredients needed for making avacado with tomato healthy snack

Avocado: Take one ripe avocado. Avocado will add a creamy and rich flavor to the salad.
Cucumber: Take one large English cucumber. Persian cucumbers are also a good option for this salad.
Tomato: Take a handful(0.5lb) of cherry tomatoes. If you don’t have cherry tomatoes Don’t worry, you can take Roma tomatoes as well. Perfect avocado cherry tomato salad!
Onion: Use one medium onion. I use red onion, but white or yellow onions also work well with this salad.
Herbs: Take 5 stems of dill, cilantro, and mint (leaves only) and finely chop them.
For dressing: Take one tablespoon of lime juice, one tablespoon of extra virgin oil, salt, and black pepper.

How to select Avocado?

Ripe avocados go best with salad. A dark green to almost black avocado means it is ripe and ready to use. Give avocado a little gentle squeeze in your palm, if it’s a little bit soft it is ripe, but it should not be mushy or have soft spots.

Equipment Required

Cutting Board
Sharp Knife
Salad Tongs or Spoons
Mixing Bowls
Salad Spinner

Step-by-Step guide for making Tomato Avocado Salad

1.Wash vegetables

Clean all the vegetables and herbs thoroughly. Use 1 tsp baking soda per liter of water and soak all the vegetables for half an hour. Rinse with running water after soaking.

Wash vegetables for making Tomato Avocado Salad

2.Dry vegetables

Dry the veggies with a salad spinner or paper towel. This will prevent the salad from going squashy.

3.Cut the vegetables

Slice cucumbers and onions into half moons. Dice tomatoes and avocados into bite-size pieces.

Finely chop the herbs.

4.Dress the vegetables

Add vegetables into a large bowl with 1 tsp lime juice, 1/4 tsp salt, 1 tbsp extra virgin olive oil, and 1/4 tsp black pepper.

Dress the vegetables Tomato Avocado Salad

Gently toss until everything is combined. Taste and adjust seasoning.

5.Garnish

Garnish with toasted pumpkin seeds or pistachio for crunch.

6.Serve

Enjoy! You can serve the tomato avocado salad with grilled fish/chicken.

Substitutes

No pumpkin seeds or pistachios?

Peanuts, almonds, walnuts, and pine nuts also work.

Want to avoid raw onions?

Soaking the diced onion in water for 15 minutes will soften its taste and make it more palatable.

No olive oil?

Use avocado oil.

Tips for making Avacado Salad

Cherry tomatoes work well in this salad recipe as they are sweeter than regular tomatoes.
Remove the core of cucumbers if you don’t like their seeds.
Taste the salad and balance the seasoning.
Add some green chilies or chili flakes for extra spiciness.
After cutting, cover the avocado with plastic wrap to keep it from turning brown.
After cutting, squeeze fresh lime on the avocado. It will also help prevent the avocado from turning brown.

Storage options for Avocado with Tomato

Avocado with tomato salad will remain fresh for 5-6 hours if covered and refrigerated. Cover the tomato salad with plastic wrap. I recommend omitting the salt until you’re about to serve, as salt will make the tomatoes release juice and the cucumbers mushy.