This Avocado & Cherry Tomato Salad is a vibrant, refreshing dish that celebrates the best of summer produce. Creamy avocado meets juicy cherry tomatoes, crisp cucumber, and zesty red onion, all tossed in a bright lime-olive oil dressing. It’s a salad that’s as beautiful as it is nourishing—perfect as a side for grilled meats, a topping for toast, or a light lunch on its own. The textures are balanced, the flavors are clean and bold, and the whole thing comes together in under 20 minutes. Whether you’re hosting a picnic or just craving something fresh and satisfying, this salad is a go-to that never disappoints.
Ingredients (Serves 4–6):
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1 small cucumber, diced
- ½ small red onion, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ cup crumbled feta cheese or diced fresh mozzarella
- Optional: 1 teaspoon honey or maple syrup (for a hint of sweetness)
Instructions:
- Prep the Vegetables:
Begin by washing all your produce. Halve the cherry tomatoes and place them in a large mixing bowl. Dice the cucumber into small cubes—if the skin is thick or waxy, you may want to peel it first. Thinly slice the red onion and add it to the bowl. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes, then drain before adding. - Dice the Avocados:
Cut the avocados in half, remove the pits, and scoop the flesh into bite-sized chunks. Add them to the bowl last to prevent bruising. If your avocados are very ripe, handle them gently to keep the pieces intact. - Make the Dressing:
In a small bowl or measuring cup, whisk together the lime juice, olive oil, salt, pepper, and honey or maple syrup if using. The lime juice adds brightness and helps prevent the avocado from browning, while the olive oil brings richness and balance. - Toss the Salad:
Pour the dressing over the salad ingredients and gently toss to combine. Use a soft spatula or spoon to avoid mashing the avocado. Add the chopped cilantro or parsley and give it one final toss. - Taste and Adjust:
Taste the salad and adjust the seasoning as needed. Add more lime juice for tang, salt for depth, or a pinch of chili flakes if you like a little heat. If you’re adding cheese, fold it in gently at this stage. - Serve and Enjoy:
Serve immediately for the freshest flavor and best texture. This salad is delicious on its own, but also pairs beautifully with grilled chicken, fish, or crusty bread. For a brunch twist, spoon it over toasted sourdough and top with a poached egg.
Tips & Variations:
- Make it a meal: Add grilled shrimp, chickpeas, or quinoa for extra protein.
- Switch the herbs: Try fresh basil or mint for a different flavor profile.
- Add crunch: Toss in toasted pine nuts, sunflower seeds, or crushed tortilla chips.
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. Add a splash of lime juice before serving to refresh the flavors.
This Avocado & Cherry Tomato Salad is proof that simple ingredients can create something truly special. Want to turn it into a layered mason jar salad or add a tropical twist with mango? I’ve got ideas for that too 🥑🍅✨ Let’s keep the creativity flowing!