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avocado salat mit tomaten auf einem teller
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5 from 1 vote

Avocado Tomato Salad

This avocado tomato salad is a great and easy dish to make as a side to any meal and it is also great to make in advance. We add avocado and tomato, topping it with cilantro, lime juice, and olive oil to give it fresh flavor and healthy goodness.
Course Salad
Cuisine Vegan
Keyword avocado tomato salad, tomato avocado salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 32kcal
Author Aline Cueni


  • 2 ripe avocados
  • 2 tomatoes I suggest using oxheart or beefsteak tomatoes
  • 1 red onion
  • 1 bunch cilantro or Italian parsley
  • 2 tbsp olive oil
  • 1 lime only juice
  • salt & pepper
  • red pepper flakes optional


  • Cut avocados in half, remove the seeds, and remove the avocado from the skin using a spoon. Cut into cubes. In a bowl, toss them gently with lime juice.
  • Cut tomatoes into cubes, the red onion into fine rings, and finely chop the cilantro. Add them with the olive oil to the avocado.
  • Season generously with salt, pepper, and red pepper flakes (optional). Mix carefully so the avocados don't get too mushy.



Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Cilantro: Omit or substitute with Italian parsley.


Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg