Vegan Tomato and Avocado Salad

Alright, so you’re on the hunt for something healthy, tasty, and completely vegan? Look no further! Let’s talk about Vegan Tomato and Avocado Salad. A dish that’s as nutritious as it is delicious—no joke. It’s gonna knock your socks off and, hey, it might even turn you into a salad person.

Ingredient List

• Tomatoes: 2 medium-sized, around 200g or 7oz each
• Avocado: 1 large, about 200g or 7oz
• Red Onion: 1/4 cup chopped, which is like 40g or 1.4oz
• Fresh Cilantro: 1/2 cup chopped, roughly 15g or 0.5oz
• Extra Virgin Olive Oil: 2 tablespoons or 30ml
• Lemon Juice: Juice from 1 lemon, give or take 30ml
• Salt: Just a pinch
• Pepper: Sprinkle to your liking
• Crushed Red Pepper Flakes: About 1 teaspoon or 5g

Total Time:

• Prepping: 10 mins
• Mix and Serve: 5 mins

This Dish Serves: 2 people

Nutritional Stats (per serving, guys)

• Calories: 290
• Protein: 3g
• Carbs: 15g
• Fiber: 9g
• Sugar: 5g
• Fat: 25g
• Saturated Fat: 4g
• Sodium: 20mg

Step-By-Step: How To Make Vegan Tomato and Avocado Salad

1. First things first: wash your tomatoes and avocado under cold water.
2. Dice those tomatoes. Use a sharp knife and aim for even cubes. Then toss ’em into a big bowl.
3. Halve the avocado, remove the pit, and then scoop out the good stuff. Dice it and add it to the tomatoes.
4. Now, toss in the chopped red onion.
5. Time for cilantro! Add it to the mix.
6. Let’s make that dressing. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and a teaspoon of crushed red pepper flakes.
7. Drizzle this yumminess over your tomato and avocado mixture.
8. Mix it up! But be gentle; you don’t want to mush it all together.
9. Taste-test time. Adjust salt and pepper if you need to.

Tips To Nail This Vegan Tomato and Avocado Salad

1. Go for ripe but firm tomatoes and avocados, so your salad doesn’t turn into mush.
2. Skip the red pepper flakes if you can’t handle the heat.
3. Lemon juice does double-duty—adds zing and keeps the avocado from going brown.
4. Wanna add more protein? How about some toasted nuts or seeds?

Now, How to Serve This Bad Boy

• Dig in as is; this Vegan Tomato and Avocado Salad is a whole meal.
• Pair it up with grilled veggies or tofu if you want some variety.
• Spoon it over cooked quinoa or mixed greens for a complete meal.
• Toss in some baked falafel or chickpea patties, and you’ve got yourself a Mediterranean feast!

There you have it, your new go-to Vegan Tomato and Avocado Salad. And remember, eating well doesn’t mean eating bland. This salad is packed with flavors that’ll make your taste buds dance. So, what are you waiting for? Treat yourself to something that’s not just tasty but also incredibly good for you!

VEGAN TOMATO AND AVOCADO SALAD

Alright, so you’re on the hunt for something healthy, tasty, and completely vegan? Look no further! Let’s talk about Vegan Tomato and Avocado Salad. A dish that’s as nutritious as it is delicious—no joke. It’s gonna knock your socks off and, hey, it might even turn you into a salad person.

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 10 minutes minutes

Mix and Serve: 5 minutes minutes

Nutritions

Nutrition Facts

VEGAN TOMATO AND AVOCADO SALAD

Amount per Serving

Calories

290

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

4

g

25

%

Sodium

 

19

mg

1

%

Carbohydrates

 

15

g

5

%

Fiber

 

9

g

38

%

Sugar

 

5

g

6

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Tomatoes: 2 medium-sized around 200g or 7oz each
• Avocado: 1 large about 200g or 7oz
• Red Onion: 1/4 cup chopped which is like 40g or 1.4oz
• Fresh Cilantro: 1/2 cup chopped roughly 15g or 0.5oz
• Extra Virgin Olive Oil: 2 tablespoons or 30ml
• Lemon Juice: Juice from 1 lemon give or take 30ml
• Salt: Just a pinch
• Pepper: Sprinkle to your liking
• Crushed Red Pepper Flakes: About 1 teaspoon or 5g

Instructions

• First things first: wash your tomatoes and avocado under cold water.
• Dice those tomatoes. Use a sharp knife and aim for even cubes. Then toss ’em into a big bowl.
• Halve the avocado, remove the pit, and then scoop out the good stuff. Dice it and add it to the tomatoes.
• Now, toss in the chopped red onion.
• Time for cilantro! Add it to the mix.
• Let’s make that dressing. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and a teaspoon of crushed red pepper flakes.
• Drizzle this yumminess over your tomato and avocado mixture.
• Mix it up! But be gentle; you don’t want to mush it all together.
• Taste-test time. Adjust salt and pepper if you need to.

Notes

• Go for ripe but firm tomatoes and avocados, so your salad doesn’t turn into mush.
• Skip the red pepper flakes if you can’t handle the heat.
• Lemon juice does double-duty—adds zing and keeps the avocado from going brown.
• Wanna add more protein? How about some toasted nuts or seeds?