Dessert

Avocado Tomato Salad Recipe

Bylilan Sage March 31, 2026March 31, 2026

Introduction

This Avocado Tomato Salad is a fresh and vibrant mix perfect for warm days or as a light side dish. With creamy avocados, juicy tomatoes, and a zesty cumin-lemon dressing, it’s both simple and flavorful.

A close-up view of a fresh salad in a white bowl with a blue rim, showing three main layers: bright red cherry tomato halves scattered throughout, chunky light green avocado pieces with a soft texture, and thinly sliced cucumber rounds with dark green skin. Bright yellow corn kernels add extra color, and the salad is lightly sprinkled with cracked black pepper and coarse salt. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil
Juice of 1 lemon
1/4 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
3 avocados, cubed
1 pint cherry tomatoes, halved
1 small cucumber, sliced into half moons
1/3 cup corn
1 jalapeño, minced (optional)
2 tablespoons freshly chopped cilantro

Instructions

Step 1: In a small bowl, whisk together the olive oil, lemon juice, and ground cumin. Season the dressing with kosher salt and freshly ground black pepper to taste.
Step 2: In a large serving bowl, combine the cubed avocados, halved cherry tomatoes, sliced cucumber, corn, minced jalapeño (if using), and chopped cilantro.
Step 3: Gently toss the salad with the prepared dressing, ensuring everything is evenly coated. Serve immediately for the freshest flavor.

Tips & Variations

Use ripe but firm avocados to keep the salad from becoming mushy.
Add a splash of apple cider vinegar or a pinch of chili flakes for extra tang and heat.
Swap out corn for fresh or canned black beans for added protein.
For a milder version, omit the jalapeño or replace it with a sweet bell pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown, so add a squeeze of fresh lemon before serving again to brighten the flavors. This salad is best enjoyed fresh and not recommended for long-term storage.

How to Serve

The image shows a close-up of a fresh vegetable salad with three main layers: the bottom layer has small, bright yellow corn kernels evenly spread, the middle layer contains thick, light green cucumber slices with a slightly textured skin, and the top layer features large cubes of creamy avocado in pale green, along with halved, shiny red cherry tomatoes. Each ingredient looks fresh, with a sprinkle of black pepper and a light shine indicating moisture or dressing. The overall mix is vibrant and colorful, placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare this salad just before serving to keep the avocados fresh and prevent browning. If needed, prepare the dressing and chop the vegetables separately, then combine right before serving.

What can I use instead of cilantro?

If you’re not a fan of cilantro, try fresh parsley or basil as a flavorful alternative.