Zesty Avocado Tomato Salad: Better Than Takeout
Zesty Avocado Tomato Salad is a refreshing, better-than-takeout option that’s perfect for summer cookouts. After making this many times, I’ve discovered the trick to a perfect, not-watery salad is to salt the tomatoes first. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Cranberry Salsa Recipe for Quick Snacks and Easy Sweet Strawberry Shortcake Kabobs Recipe with Pound Cake 5-Minute Dessert Idea.
Why This Zesty Avocado Tomato Salad: Better Than Takeout Is Pure Comfort
- Packed with fresh, zesty flavors
- Easy to make and customizable
- Better than takeout and perfect for summer cookouts
What You'll Need for Zesty Avocado Tomato Salad: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe avocados
- 4 medium tomatoes
- 1/2 red onion
- 1 jalapeƱo pepper
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: Tortilla chips
- Optional: Crumbed feta or cotija cheese
- Optional: Sliced red bell pepper
š Ingredient Notes
- Avocados: Use ripe but firm avocados for the best texture.
- Tomatoes: Any variety works, but heirloom or cherry tomatoes add extra flavor.
š Tools & Equipment I Recommend
- Avocado Slicer ā Makes perfect avocado slices every time. ā See on Amazon
- Mortar and Pestle ā Grinds garlic and spices for a fresh, zesty dressing. ā See on Amazon
How to Make Zesty Avocado Tomato Salad: Better Than Takeout
- Prepare the tomatoes: Cut the tomatoes into bite-sized pieces and place them in a colander. Sprinkle with 1/4 teaspoon salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
- Dice the avocado: Cut the avocados in half, remove the pits, and dice the flesh into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and garlic powder.
- Assemble the salad: In a large bowl, combine the diced avocado, tomatoes, red onion, jalapeƱo, and cilantro. Pour the dressing over the salad and gently toss to combine.
- Serve: Taste and adjust seasoning if needed. Serve immediately with tortilla chips and your choice of toppings.
Cook's Tips for Perfect Zesty Avocado Tomato Salad: Better Than Takeout
- Common mistake and fix: Don't over-salt the tomatoes. This can make the salad watery. Instead, salt them first to draw out excess moisture.
- Pro tip: For a spicier salad, add more jalapeƱo or use a spicy pepper like a serrano or habanero.
- Pro tip: Make this salad up to an hour ahead, but don't add the avocado until just before serving to prevent browning.
Storing & Reheating Zesty Avocado Tomato Salad: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Prepare the salad up to an hour ahead, but don't add the avocado until just before serving.
Freezing Zesty Avocado Tomato Salad: Better Than Takeout
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a creamy dressing, blend the dressing ingredients in a blender until smooth.
- Best substitution: Substitute the jalapeƱo with a mild pepper like a bell pepper if you prefer a milder salad.
- Make-ahead: Prepare the salad up to an hour ahead, but don't add the avocado until just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your salad is watery, try salting the tomatoes first to draw out excess moisture.
Want to level up this recipe?
High-quality cutting board ā Provides a stable surface for dicing avocados and tomatoes. ā Check price on Amazon
Zesty Avocado Tomato Salad: Better Than Takeout
Ingredients
Main Ingredients
- 2 ripe avocados
- 4 medium tomatoes
- 1/2 red onion
- 1 jalapeƱo pepper
- 1/4 cup chopped fresh cilantro
- 1 lime
Seasonings
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Optional Toppings
- Tortilla chips
- Crumbed feta or cotija cheese
- Sliced red bell pepper
Instructions
- Prepare the tomatoes: Cut the tomatoes into bite-sized pieces and place them in a colander. Sprinkle with 1/4 teaspoon salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
- Dice the avocado: Cut the avocados in half, remove the pits, and dice the flesh into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and garlic powder.
- Assemble the salad: In a large bowl, combine the diced avocado, tomatoes, red onion, jalapeƱo, and cilantro. Pour the dressing over the salad and gently toss to combine.
- Serve: Taste and adjust seasoning if needed. Serve immediately with tortilla chips and your choice of toppings.
Notes
- Chef tip: For a creamy dressing, blend the dressing ingredients in a blender until smooth.
- Best substitution: Substitute the jalapeƱo with a mild pepper like a bell pepper if you prefer a milder salad.
- Make-ahead: Prepare the salad up to an hour ahead, but don't add the avocado until just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your salad is watery, try salting the tomatoes first to draw out excess moisture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the salad up to an hour ahead, but don't add the avocado until just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 18g
- Carbs: 20g
- Fiber: 9g
- Sugar: 5g
- Sodium: 380mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Zesty Avocado Tomato Salad: Better Than Takeout FAQs
Over-salting the tomatoes can make the salad watery. Instead, salt them first to draw out excess moisture.
Yes, you can prepare the salad up to an hour ahead, but don't add the avocado until just before serving to prevent browning.
You can substitute the jalapeƱo with a mild pepper like a bell pepper if you prefer a milder salad.
Blend the dressing ingredients in a blender until smooth for a creamy dressing.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Zesty Avocado Tomato Salad: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out ā I love hearing from you!
