Could this be the greenest salad ever? If not, it’s definitely the tastiest!
With the crunch of the red onion, the freshness of the cilantro, the creaminess of the avocado, and the bite of the lime juice; this dish is going to transport you to salad heaven.
This salad is as impressive and memorable as it is easy! The simple things in life are indeed the best, but you can also customize it with anything your heart desires. My first choice is always vegan feta, but sometimes I feel more like a handful of chopped cashews, pumpkin seeds, or even fried tortilla strips.
Is this Guacamole Salad Healthy?
Avocados are considered a superfood because they are nutrient-dense and contain monounsaturated fats (that’s the good stuff). They’re also high in fiber which helps people feel full between meals. Plus, the cilantro adds antioxidants, and the tomatoes give you a good dose of vitamin C.
To add cilantro or not?
For some, disliking cilantro is not a choice. There is a genetic variation that can make people more sensitive to the aldehydes in cilantro, which can be perceived as having a soapy taste. To those people, I’m sorry.
If you find yourself with an anti-cilantro guest at your table, try fresh parsley in a 1:1 substitution. It’ll give you the same freshness and texture without the soap taste!
INGREDIENTS
- 2 ripe avocados, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
INSTRUCTIONS
Combine
Mix avocados, tomatoes, onion, and cilantro in a bowl.
Season
Add lime juice, olive oil, salt, and pepper.
Serve
Toss gently and serve fresh.
Devour!
How To Make Ahead And Store
I do not recommend storing this salad for more than 24 hours, or trying to make it ahead. Salads are best eaten freshly made—especially those containing avocados. Have you ever tried to store half an avocado? It’s possible, but certainly not straightforward! If you do try to save any avocado leftovers, cover them with plastic wrap pressed flush against the flesh, with no pockets of air (as this is what makes avocados brown so quickly). Alternatively, if the salad is already made, you can squeeze lime or lemon juice over the avocado flesh to keep it green for the next day. I sincerely hope that saving avocados is not in your future!
Serving Suggestions
To increase the amount of protein in this salad, a delicious Miso-Glazed Salmon on top would be my choice. To keep it vegan, simply mix in a can of rinsed garbanzo beans or red beans. I also love to add this salad on top of my favorite tacos, and these Shrimp Tacos and Tasty Tofu Tacos are on my weeknight rotation.
Ingredients
- 2 ripe avocados peeled and diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine avocados, cherry tomatoes, red onion, and cilantro.
- Drizzle with lime juice and olive oil. Season with salt and pepper to taste.
- Gently toss all the ingredients until well combined. Serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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