Avocado and Tomato Ensalada Venezolana

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing Venezuelan-style salad featuring ripe avocados, juicy tomatoes, and a tangy lime dressing with fresh cilantro. This latin american-inspired salads (vegan, gluten free) ready in about 10 minutes pairs medium, diced ripe avocado, medium, diced ripe tomatoes, small, finely chopped red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced ripe avocado
• 3 medium, diced ripe tomatoes
• 1/4 small, finely chopped red onion
• 1/4 cup, chopped fresh cilantro leaves
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: In a large bowl, combine 2 medium diced ripe avocados, 3 medium diced ripe tomatoes, 1/4 small finely chopped red onion, and 1/4 cup chopped fresh cilantro leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp ground black pepper until emulsified.
3. Step 3: Pour the dressing over the avocado and tomato mixture and gently toss to coat all ingredients without mashing the avocado.
4. Step 4: Let the salad rest for 5 minutes at room temperature to allow flavors to meld before serving.