We love avocados in my house, in everything from guacamole to chocolate mousse. My son fell in love with them early when he was little over a year old and I would mash them up for him, and he’s been requesting them ever since. We particularly like them in this simple salad paired with fresh tomatoes, a bit of parsley, and some freshly squeezed lemon juice. My son isn’t a fan of cilantro, but that also works wonderfully in this dish. It’s a great summer side with something hot off the grille.
Tomato Avocado Salad
12 Campari Tomatoes, quartered (any tomato will work, I just like Campari in this)
3-4 ripe avocados, diced (quantity depends on their size. You want an equal avocado to tomato ratio)
Juice from half of a lemon
about 1/4 cup or so fresh flat leaf parsley, chopped fine
salt to taste
In a large bowl, combine your tomatoes and parsley. I prefer to chill my tomatoes at this point, and come back later to add my avocados. You can skip this step if you’re short on time.
After about an hour or so of chilling, take your tomatoes out of the fridge and add your remaining ingredients. Mix well, but very gently to avoid turning the salad into guacamole. Serve immediately.
This is a great dish to serve at cookouts. I try to add my avocado immediately before serving to avoid oxidation and serving my guest brown avocados. I have eaten leftovers the next day after storing with plastic wrap directly on top of the salad. You can stir it up and it doesn’t look so bad, but not nearly as bright as when it’s been freshly prepared.
The avocado in this makes the calorie and fat content a bit high, but hey…It’s the good fat, right?! 😉
(Nutrition information is only to be used as an estimate, and results will vary depending on the size of your fruit and the amount of salt you used. These calculations have been determined using campari tomatoes, 4 avocadoes, and 1 teaspoon of sea salt)