Salinas-Style Avocado and Tomato Salad with Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, no-cook salad featuring ripe California avocados and heirloom tomatoes, dressed in a bright lime-cilantro vinaigrette. This american-inspired salads (vegetarian) ready in about 15 minutes blends ripe avocados, halved cherry tomatoes, finely diced 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 320 calories and feeds 2, 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 ripe avocados
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped cilantro
• 1/4 cup extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Whisk together 1/4 cup extra virgin olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until emulsified.
2. Step 2: Gently fold 2 diced ripe avocados, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro into the dressing until evenly coated.
3. Step 3: Serve immediately at room temperature to prevent avocado browning.