Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing
A refreshing salad combining creamy smashed avocado and sweet roasted tomatoes, tossed in a zesty cilantro lime dressing for a colorful Whole30 side or light meal. This mexican-inspired salads (whole30, gluten free) ready in about 25 minutes blends large ripe avocados, halved cherry tomatoes, extra virgin olive oil 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 210 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 ripe avocados
- 2 cups, halved cherry tomatoes
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/2 cup, chopped fresh cilantro leaves
- 1/4 small, finely diced red onion
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
Instructions
- Step 1: Preheat the oven to 400°F. Toss 2 cups halved cherry tomatoes with 1 tbsp extra virgin olive oil and 1/4 tsp garlic powder on a baking sheet. Roast for 15 minutes until tomatoes soften and edges caramelize.
- Step 2: Meanwhile, cut 2 large ripe avocados in half, remove pits, and scoop the flesh into a medium bowl. Using a fork, gently smash the avocado leaving some chunks for texture.
- Step 3: Add the roasted tomatoes (including any juices from the baking sheet) to the smashed avocado.
- Step 4: In a small bowl, whisk together 2 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 cup chopped fresh cilantro leaves, 1/4 small finely diced red onion, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until emulsified.
- Step 5: Pour the cilantro lime dressing over the avocado and tomato mixture and gently fold to combine. Serve immediately as a vibrant salad or side dish.
Equipment for this recipe
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Frequently asked questions
How long does Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing?
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 Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing 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.
Is Smashed Avocado and Roasted Tomato Salad with Cilantro Lime Dressing whole30?
Yes — this recipe is tagged whole30, gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
