Colorado Tomato and Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 large, diced avocado, small, finely chopped red onion, chopped cilantro 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.

Ingredients

• 4 medium, diced into 1/2-inch cubes ripe tomatoes
• 2 large, diced avocado
• 1 small, finely chopped red onion
• 1/4 cup, chopped cilantro
• 2 tbsp juice lime
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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.