Simple Nut-Free Avocado and Tomato Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A refreshing salad combining ripe avocado and juicy tomatoes with a bright lemon vinaigrette, perfect for a Whole30-compliant reintroduction phase. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 10 minutes, pairs ripe avocado, diced, cherry tomatoes, halved, red onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1 large ripe avocado, diced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil leaves, chopped

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 large diced ripe avocado, 1 1/2 cups halved cherry tomatoes, and 1/4 cup finely diced red onion.
2. Step 2: In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon vinaigrette over the avocado mixture and gently toss to coat without mashing the avocado.
4. Step 4: Sprinkle 2 tbsp chopped fresh basil over the salad and serve immediately to maintain freshness.