Avocado Tomato Salad

Fresh Avocado Tomato Salad with crisp cucumber and a garbanzo bean boost! Only 7 ingredients and easy assembly. (Vegan, gluten-free, oil-free)

This simple 7-ingredient salad is pure summertime goodness! Creamy avocado, sweet tomatoes, and crunchy cucumber join forces for a quick and easy dish full of super fresh flavors.

Salads are pretty forgiving, so don’t feel like to have to follow the recipe exactly. Toss in some extra tomatoes, beans, herbs, sweet corn, or whatever sounds good.

Ingredients for Avocado Tomato Salad

For this recipe you’ll need:

• Avocados
• Grape tomatoes
• Cucumber
• Garbanzo beans
• Red onion (or green onion for milder flavor)
• Fresh cilantro
• Lime juice (about 1 lime)

I simply use lime juice as a “dressing” but it’d be great with lemon juice or white wine vinegar as well. It’s great for picnics, gatherings, or summer snacks. Hope you enjoy as much as we do!

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5 from 3 votes

Avocado Tomato Salad

Fresh Avocado Salad with juicy tomatoes, crisp cucumber, and a garbanzo bean boost! Only 7 ingredients and easy assembly.

AuthorKaitlin – The Garden Grazer

Prep Time15 mins

Resting Time15 mins

Total Time30 mins

CategorySalad

CuisineGluten-Free, Oil-Free, Vegan

Servings5 side servings

Ingredients

US Customary – Metric

• 2 avocados (not too soft)
• 8 oz. grape tomatoes (or 3 romas, etc.)
• 1 small cucumber
• 1 cup garbanzo beans (cooked)
• 1/3 cup red onion, finely diced
• 1/3 cup fresh cilantro
• 2 Tbsp. lime juice (about 1 lime)
• Salt to taste
• Other possible additions: jalapeno, bell pepper, grilled corn, different herbs, etc.

Cook ModePrevent your screen from going dark

Instructions

• Dice cucumber, halve/quarter tomatoes, and finely dice red onion.
• Roughly chop cilantro, stems removed.
• Rinse and drain garbanzo beans.
  
• Peel avocados and remove pits. Dice into medium chunks.
• Place all ingredients in a bowl. Add lime juice and salt. Lightly toss.
• I like to let it sit for about 15-20 minutes so the flavors blend a bit before eating. You can also cover and refrigerate until ready to eat! (Best served the same day otherwise the avocados get a little creamy/mushy. We usually finish within 1-2 days.)

Notes

This recipe works best with avocados that aren’t overly ripe so they don’t get too mushy.

If you’re not a fan of raw onion, omit or substitute with milder green onions.

Cater the amount of lime juice to your liking. Or swap out the lime juice for lemon juice, white wine vinegar, etc.

Nutrition Per Serving (Estimate)

Calories: 179 kcalCarbohydrates: 17 gProtein: 4 gFat: 13 gSaturated Fat: 2 gPotassium: 618 mgFiber: 8 gSugar: 3 gVitamin A: 599 IUVitamin C: 20 mgCalcium: 37 mgIron: 1 mg

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Enjoying this Avocado Tomato Salad? Also feel free to check out:

• Black Bean Avocado Edamame Salad
• Orzo Salad with Spinach & Tomato
• 12 Healthy Vegan Salads

Come The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)