Avocado and Tomato Salad

  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    About 6 oz. (170 g)

Inslada Tri Colore (Three Color Salad) made with tomatoes, mozzarella, and basil, drizzled with olive oil, and seasoned to taste with salt and pepper is a popular Italian antipasto that can also be served as a salad.

Avocado and tomato salad is a variation replacing the mozzarella with avocado reducing saturated fat and sodium, and making it a dairy free vegetarian salad that is also gluten free.

One serving has about 200 calories, the same as many restaurant house salads before adding salad dressing.

Cook’s Tip

Avocado and Tomato Salad can be prepared and refrigerated several hours before serving if you tightly cover the sliced avocado with plastic wrap to prevent discoloration. The discoloration isn’t harmful just cosmetic. You can also dip sliced avocado in lemon or lime juice to slow the discoloration.


  • 2 large or 4 small ripe Hass avocados, halved, peeled and sliced
  • 2 medium or 4 small Roma or slicing tomatoes, sliced
  • Extra virgin olive oil
  • Fresh basil leaves to taste
  • Kosher salt to taste
  • Fresh ground black pepper to taste

Method of Preparation

Step 1

Arrange tomato, avocado approximately as shown. Drizzle with olive oil. Add whole basil if small, or sliced basil if large leaves (sliced basil discolors quickly). Season to taste with salt and pepper. Serve immediately.