Colorado Tomato and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing blend of ripe tomatoes, creamy avocado, and zesty lime, ideal for light meals. This mexican-inspired salads ready in about 15 minutes pairs ripe tomatoes, avocado, 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 280 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.

Prep: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 diced ripe tomatoes, 2 diced avocados, and 1/4 cup chopped cilantro.
  2. Step 2: Add 1 small finely chopped red onion and mix gently to combine.
  3. Step 3: In a separate small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Pour the dressing over the salad and toss until evenly coated.
  5. Step 5: Serve immediately, garnished with additional cilantro and lime wedges.

Frequently asked questions

How long does Colorado Tomato and Avocado Salad take to make?

Total time is about 15 minutes (15 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 Colorado Tomato and Avocado Salad?

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 ripe tomatoes from drying out.

Can I substitute ingredients in Colorado Tomato and Avocado Salad?

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 Colorado Tomato and Avocado Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Colorado Tomato and Avocado Salad?

Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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