Avocado-Tomato Salad with Lemon Vinaigrette
A refreshing, no-cook salad featuring creamy avocado, juicy tomatoes, and a zesty lemon dressing for a simple, skin-supporting side or light meal. This mediterranean-inspired whole30 (vegetarian) ready in about 10 minutes pairs diced Avocado, medium, diced Tomatoes, finely sliced Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, diced Avocado
- 2 medium, diced Tomatoes
- 1/4 cup, finely sliced Red onion
- 1, juiced and zested Lemon
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 juiced and zested lemon, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 2: In a large bowl, combine 2 diced medium avocados, 2 diced medium tomatoes, and 1/4 cup finely sliced red onion. Pour the lemon vinaigrette over the mixture and toss gently until evenly coated.
- Step 3: Chill for 15 minutes to allow flavors to meld, then serve chilled as a side or light meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Tomato Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Tomato Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced avocado from drying out.
Can I substitute ingredients in Avocado-Tomato Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Tomato Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Tomato Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
