This Mexican avocado tomato salad is a very useful vegan salad recipe. Serve it by itself or as a topping on enchiladas or tacos. It’s also a keto and low-carb-friendly recipe.
Hey, I am back again with a very colorful tomato salad recipe!
I bet you are drooling uncontrollably at this salad, just like me!
This salad is not just here to look pretty! I chose the ingredients deliberately to maximize the nutrient absorption from this vegan salad
Originally published on February 17, 2017 at 7:37pm. Click here to get version 1 of this recipe
Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.
- Tomatoes – Tomatoes are a superfood because they are packed with Vitamin E, Vitamin C, Vitamin A, Vitamin B, Lycopene, and potassium. Source: WMMC, Burpee, and Cleveland Clinic, along with my discussions with Nutritionists.
- Avocado – Avocado is yet another superfood. Its biggest nutrition benefits are good fats and potassium. It also has fiber and Vitamin K. The protein and fats work together to help absorb the nutrients in it. Source: Dr. Axe, Mayo Clinic and Nutritionists.
- Avocado Oil – It has the same benefits as avocado and helps flavor the ingredients too.
- Chia seeds – This is the third superfood in this recipe. They are a calcium and protein powerhouse! I always get chia seeds and then grind them up right before adding to this salad. It is simply delicious! Source: Harvard, BBC Good Food, and Mayo Clinic.
- Lemon juice – the main reason to have lemon juice in this recipe is to help absorb iron in this recipe.
- Spices – The cumin powder, chili powder, salt, and tajin all aid in digestion and also make the salad taste delicious.
So, the next time you are looking for healthy salads with avocado & tomato in them, think of this vibrant salad. You won’t be eating empty calories!
How to make tomato avocado salad
- Add the one chopped avocado and ¼ cup julienne red onions to a salad bowl. Put the lemon juice immediately to prevent the avocado from browning.
- Add 1tsp Tajin, 1 tsp Chili powder, 1tsp cumin, ¼tsp pink salt, 1tbsp chia seeds (freshly ground). Salt is optional, but I highly recommend it.
- Add 2 cups of cherry tomatoes (551ml) to the salad. You can half them or keep them whole.
- Drizzle the avocado oil and gently mix. You don’t want to smoosh the tomatoes.
This salad is now ready to serve. I like to put it into tacos and burritos.
Answering Common Questions
The best way to keep them from browning is by coating them in lime or lemon juice. This will stop the oxidizing process that causes the avocado to brown. You can also use apple cider vinegar.
These two superfoods are the perfect complement to each other. The good fats in the avocado help the absorption of the vitamins in tomatoes.
Sadly, no, frozen avocados are not good for any salads. They disintegrate when thawed and lose all their flavor, and texture. Frozen avocados are best for smoothies, soups, and avocado dressing.
Tomatoes are above-ground fruits and have fiber that will offset some of the carbs in them. One tomato has about 4g carbs and 1.5g fiber. This means that tomatoes have 2.5g of net carbs.
Source: Men’s Health.
🍅 Handy Tip: Use firm tomatoes and firm avocado in this recipe. If the tomatoes are ripe, they will make this a runny salad. Ripe avocados will become mushy just by mixing the ingredients.
Make ahead and storing leftovers
Regrettably, this avocado tomato salad cannot be made ahead. The avocado is the biggest problem in this salad. But, the good news is that this salad takes just 5 minutes to make.
So, I just make sure I have the ingredients on hand and make it when I need it.
If you have leftovers, store them in a glass container so that the acids from the salad don’t react with the container. I like to use these (Affiliate Link) meal prep containers.
Use up this leftover tomato & avocado salad within 1-2 days.
🍅 Handy Tip: Always buy chia seeds whole and grind them as you need. Grinding them makes it easier to absorb them, but ground chia will go rancid quickly.
What to serve with it
The good news is that this salad can be served during the holiday season. If you have gueten sensitive family members, this salad is perfect for it. Want even more holiday side dishes that are gf and not just empty calories? This list of gluten free holiday recipes by Prepare and Nourish has something for everyone.
Try these avocado & tomato recipes
👩🍳 Substitution tip: You can use any kind of tomatoes, just cut them into bite-size pieces. You can try sun-dried tomatoes too and let me know how it turns out.
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Easy Avocado & Tomato Salad
- In a bowl, add the avocado and onions. Drizzle the lemon juice
- Add the tajin, cumin, salt, chili powder and chia seeds
- Add the tomatoes and avocado oil
- Mix well and serve immediately
Version 1 of this recipe
This recipe was originally published on February 17, 2017 at 7:37pm. Aside from the horrible pictures, there was also a recipe problem. At that time, I put in cooked tomatoes which destroys some (if not all) of it’s nutrition. That’s fine for sauces, but, not for a salad.
Also, I had put in roasted poblanos which made this salad cook time very long. I wanted to make this a 5 minute salad, so I removed it. If you have time, please add roasted poblano to it because it adds a smoky flavor.