Total Time
Prep 10 mins
Cook 0 mins

This is a refreshing, cool, light salad for summer meals. It is from Cooking for the Rushed by Sandi Richard.

Ingredients Nutrition


  1. Peel avocados.
  2. Cut avocados and tomatoes into bite sized pieces.
  3. Slice green onions.
  4. Toss the avocados, tomatoes, and green onions in a small salad bowl.
  5. Drizzle with oil, garlic and spices. Gently toss until the oil and spices evenly coat the tomatoes and avocados.
  6. Serve immediately.
  7. You can refrigerate before serving, but make sure you place the avocado pits in the bowl and cover tightly to prevent browning (remove the pits before serving).


Most Helpful

This is a quick and yummy salad/side dish. I used diced white onions in place of the green onions. I thought it needed some cilantro, so I added some cilantro and a bit of lime juice, too. Thanx for sharing this! I'll make this again.

*Parsley* December 08, 2005

Only change I made to this perfect gem of a salad was to slice rather than dice the avocados and tomatoes. I just preferred that appearance.

sugarpea October 26, 2005

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