By southern chef in louisiana on June 28, 2004
Photo by Lori Mama
Photo by Lori Mama
"This is simple to make with simple ingredients."
Serving Size: 1 (155 g)
Servings Per Recipe: 4
"Stick to the 1/4 c. of red onion. One of the times I made this, I just wanted to use up the rest of the onion...bad idea. 1/4 c. is the perfect amount. Other than that, I love this recipe. I've used it as a salsa for chips, a condiment on wraps, and eaten it straight as a salad. It's awesome and no-cook. It doesn't get much better than that!"
"I mixed things up a bit. I used grape tomatoes instead of medium vine ripened tomatoes. I also added in chopped yellow pepper. This was SO good! The dressing was perfect! Thanks!"
"This was a very nice salad with great flavor. I served it on a bed of lettuce along with lemon pepper grilled chicken and steamed rice. My wife commented on how delicious it was, and she does not particularly care for tomatoes but adores avocados. A touch of cilantro would make a nice addition to the presentation if you were serving it with a Mexican meal. This is a very versatile salad that could be paired with just about any dish."
"Wonderful! I made this in the morning before church so it sat through the service (marinating) until our potluck at noon. It looked lovely (the lemon juice, which I actually drizzled on separately, kept it from discoloring) and tasted very flavorful. I used a combination of red onion and green onion, as well as a crushed garlic clove. Needless to say, there were no leftovers."
"Very good! I used both red and orange tomatoes. I made the dressing and mixed it with the tomatoes and onion and let it marinade in the refrigerator all day then added the avocado, pepper, and kosher salt right before serving."
"This simple little salad is a hit at my house! I love avocados and have been trying to add more of them to our diet. I used a vidalia onion because it is what I had on hand. I added yellow pepper and little hot pepper for fun. Took a whopping five minutes to put together and made a great side for black bean soup. Yum!"
"Loved it! I may add a little less oil the next time, or maybe i just needed bigger tomatoes, but the taste was great! Thanks for posting!"
"I loved loved loved this! I am the only one in the house that loves avacados and loved having the whole salad to myself!"
"Made this to top Chicken burgers with swiss cheese. I grabed a spoonful to do a taste test and it was delish!! I also added fresh cilantro."
"Great with Lime Juice!"
"Delicioius. Next time I will wait to add the advocado right before we sit down to eat [because they turned brownish from the balsamic]. Its a beautiful salad and very tasty."
"My go-to tomato avocado salad! So simple, yet delicious. And very versatile as well. Great side for many different kinds of ethnic dishes. Can't believe I haven't reviewed it until now!"
"This was so, so good and it couldn't be any quicker or easier to make. <br/><br/>I loved that the sauce soaked into the other ingredients and the flavours incorporated so quickly. Using top quality ingredients is key I used a 250 gram punnet of sweet, vine-ripened cherry tomatoes, a perfect, creamy avocado and and everything as listed. My only complaint is that I wanted more.<br/><br/>Thanks for a fabulous recipe I plan to make often!"
"This is such an easy to make, yet really flavorful salad. I used an 18 year old balsamic vinegar. The salad made a great side to Recipe #501321. I could see making it often to accompany a Mexican meal. Thanks for posting this keeper."
"Wow. How simple and yummy. Use a nice firm avocado."
"This sounds really good. Can't wait to make it."
"This is a recipe that really showcases good quality ingredients so use them if you can! I used grape tomatoes, pink cherry tomatoes, fig balsamic vinegar, good olive oil, Pink Himalayan salt and since I was out of red onions, I used green onions. Divine! I will make this again for sure!!! Made for the February Sun and Spice event. Thanks southern chef! :)"
"I just LOVE salads like this. So simple and delicious. I used green onion instead of red. I'm looking forward to making it again soon. Thanks for posting."