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Avocado and Tomato Salad

Ready in 10 mins

Recipe by Mamtha Sunil Kumar 

Avocado and Tomato Salad is ideal for all occasions and, because of the addition of a little chilli, goes well with pasta and Mexican food. It's very easy to prepare and it has the benefit of both looking good and tasting good!

Preparation Time

10 Minutes

Ingredients for Avocado and Tomato Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 ripe avocados
2 tomatoes
1 red onion
½ serrano chilli
2 teaspoons garlic powder
2 tablespoons olive oil
2 teaspoons lemon juice
  salt and pepper
  fresh parsley

How to Cook Avocado and Tomato Salad

  1. Peel the avocados, halve them lengthways, remove the stone and thinly slice them (or you can cube them if you prefer). Slice the tomatoes (you can use sun dried tomatoes for a more intense taste), peel and slice the onion and finely dice the chilli.
  2. Lay the tomato slices on a serving plate, salt them to taste and drizzle a little of the olive oil over. In a large salad bowl, combine the avocado, onion, chilli, garlic, remaining olive oil, lemon juice and salt and freshly ground black pepper to taste. Mix these well then turn the salad over a few times with your finger tips to coat everything well in the oil and lemon juice. Heap the avocado-onion mix over the tomatoes and chop some fresh parsley over the top. Serve as a starter, a snack or as a main course with cold meat.
MAMTHA SUNIL KUMAR'S HOT TIP:
Do you struggle to get the stone out of a halved avocado? Don't!! Take a sharp knife and hit the stone with the knife blade (watch your fingers) just enough for the blade to stick. Then gently turn the knife and the stone will twist and come loose.