Chilean Avocado and Tomato Salad with Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A refreshing salad featuring ripe avocados and juicy tomatoes dressed in a zesty citrus vinaigrette, perfect as a light side or starter. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes blends large, peeled and diced ripe avocados, medium, chopped ripe tomatoes, small, thinly sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large, peeled and diced ripe avocados
• 3 medium, chopped ripe tomatoes
• 1 small, thinly sliced red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp orange juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 large diced ripe avocados, 3 chopped medium ripe tomatoes, 1 small thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp orange juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified and slightly thickened.
3. Step 3: Pour the citrus dressing over the avocado and tomato mixture and gently toss to coat, taking care not to mash the avocado.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.