Avocado Tomato Salad. A simple refreshing salad perfect for a quick melanin a busy day. Sweet ripe Cherry Tomato, nutrient packed Avocado, fresh Basil, Mint and a simple homemade honey vinaigrette dressing.

Hey! I’m back with another simple recipe with ingredients fresh from my garden. Summer is almost ending and am grateful for all the good harvest I had this year. We had some challenging weather that affected most of the warm season vegetables like tomato, eggplant and bell peppers but I was still able to harvest enough to enjoy it.

Tomato is one vegetable that I always and will always plant in my garden. They are easy to grow (but not necessarily to start from seeds) and they never stops producing until they reached their limit. This year in planted 4 types of tomato and Cherry Tomato was one of them. I love planting Cherry Tomato because they are so versatile and very useful in my meals, plus they go trip quickly than the big one. I love easing plenty of veggie and Tomato is one easy vegetable to incorporate in most of my meals, breakfast, lunch, dinner and even snacks.

Today I am sharing with you an easy salad recipe that I love to use Cherry Tomato and fresh Herbs. Tomato and Avocado Salad with fresh Herbs. This is a simple recipe, you don’t even need a recipe. You can make this by “feel” , taste as you go kind of recipe. There’s no danger of messing ti up and you can easily adjust the taste. I only add small amount of salt and black pepper as I prefer to have most of the flavor from my homemade Honey Lemon Vinaigrette Dressing.

I like using Cherry Tomato for this recipe, if you don’t have any you can also use other type of Tomato and cut it up into bite size pieces. I love the freshness, juiciness, and firmness of garden grown Tomato. They are 100% better than store-bought and definitely worth the effort. This will always have a space in my garden.

Fresh Herbs

I used fresh Basil, Mint and a little bit of Parsley to add more freshness in this salad. Basil and Mint and 2 of my favorite herbs to grow in my garden. They are very versatile and I just love the fresh taste it adds to the dish.

I planted Basil twice this year. One early Spring for Summer harvest and one mid Summer for Fall harvest. Basil like warm temperature to flourish but when it gets too hot, it starts to bolt (flower). Once it starts to flower, it signifies the near of its end. I planted Basil in my garden and also decided to plant some in container that I can keep in my patio. This way, I can easily get some when I need it and I do not need to go to the garden. It works great. From now on, I will plant herbs in container for my patio for easy access.

Now, let’s go to Mint. You cannot get anymore freshness than with Mint. I love to use it for salad and for my drinks. Mint are quite invasive so it is not advisable to plant them in the garden in an open space. It will easily take over the garden. For this reason, I’ve always planted Mint in containers and it seems to be the best option. I can have it in my patio and pick whenever I need some.

About This Recipe

• Ease in Making the Recipe: Consider it a man almost no recipe recipe, if that even make sense. What I mean to say is you can make this and taste as you go, it’s salad after all. The most of the seasoning that you will do is to add salt and black pepper in the salad and to make the dressing. If you are pressed with time, you can even use store-bought dressing. You got to do what you got to do, there’s no shame in using store-bought when you need to. This is a very easy salad recipe, easy meal for busy days.
• Ingredients: Simple ingredients, easy to find and delicious. Cherry Tomato and Avocado are the star of the recipe, and we have the supporting stars like red onion, herbs and of course the salad dressing, seasoning and spices. This is quite flexible, you can mix and match vegetables that you like. Add some salad greens and Cucumber for added crunch, or some sliced chickpea or quinoa for a more filling salad. Eat it on its own or serve it with Salmon, Shrimp or Prawn, Roasted Chicken or Rotisserie Chicken (leftovers are welcome). Pick your choice.
• Texture, Taste & Flavor: Everything in this life salad screams freshness. The sweet juicy Tomato, the creamy Avocado, the fresh Basil and Mint and the tangy lemon dressing. Feel free to use any of your favorite dressing that you feel is suitable for this salad.
• Make-Ahead: I wouldn’t recommend making this ahead of tine. The Avocado is quite sensitive to air exposure and could easy turn brown when made ahead. Probably 1-2 hrs ahead will work, but do not make it days ahead. This is such an easy recipe that you can make in 15 minutes or less so just make it the same day you are serving it. Salad like this is meant to be enjoyed fresh.

Ingredients:

• 1 cup Cherry Tomato – cut into half
• 1 ripe Avocado – diced
• 2 tablespoon Red Onion – chopped
• 6 fresh Mint Leaves – thinly sliced
• 6 fresh Basil Leaves – thinly sliced
• 1/8 teaspoon Salt
• 1/8 teaspoon Black Pepper
• Salad Greens – optional

Dressing:

• 1/4 cup Olive Oil, extra-virgin
• 3 tablespoon Lime or Lemon juice, fresh-squeezed
• 1 tablespoon Honey
• 1/4 teaspoon Pepper, Fresh cracked
• 3/4 teaspoon table Salt
• 1/2 teaspoon dried Oregano

Instructions:

1. Combine all the salad ingredients in a bowl.
2. Make the Dressing: Add all the dressing ingredients in a small jar and shake. I highly recommend that you make the dressing at least 1 hr ahead of time to allow all the ingredients to mix and dissolve well together. You can make it even 3 days ahead, keep it refrigerated. I find the flavor better the longer it has time to blend together.
3. Serve: Pour desired amount of dressing in the salad.

Serves 1

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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