The Summery Avocado & Tomato Salad That Goes with Everything
Three ingredients, ten minutes, and you’ve got one of the easiest summer salads around. Creamy avocado and ripe tomatoes are lightly dressed with olive oil, salt, and pepper for a fresh, satisfying side dish you’ll want to make every week. I've yet to find a summer entrée this doesn't complement!
Servings: 4 servings
Calories: 221kcal
Equipment
Ingredients
- 2 medium heirloom tomatoes, cut into ½-inch chunks
- 2 medium avocados, pitted and cubed
- 1 large scallion, thinly sliced
- 1 ½ Tbsp high-quality extra virgin olive oil
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Assemble. In a large bowl combine tomatoes, avocado, and sliced scallion. Drizzle with 1 ½ Tbsp olive oil, ½ tsp flaky sea salt, and ¼ tsp black pepper, then toss to combine. Sprinkle with a touch more flaky sea salt just before serving. Makes 2 large portions or 4 smaller side portions.
Notes
- Avocado tip: Avocado will oxidize and brown as it sits. I don’t recommend making this more than 1 hour in advance unless you toss the avocado with a squeeze of fresh lemon or lime juice to slow discoloration.
- Delicious add-ins: Shrimp, corn, cucumbers, black beans, fresh basil, or even quinoa all work beautifully here.
Nutrition
Calories: 221kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 302mg | Potassium: 650mg | Fiber: 8g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 1mg
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