Dinner

Avocado Tomato Salad Recipe

ByMaya Arden August 13, 2026August 13, 2026

Introduction

This Avocado Tomato Salad is a fresh, vibrant dish perfect for a light lunch or a colorful side. Combining creamy avocados with juicy tomatoes and a zesty lemon dressing, it’s both simple and bursting with flavor.

The image shows a close-up of a fresh salad in a white bowl with a thin blue rim, placed on a white marbled surface. The salad has three main layers of ingredients: bright yellow corn kernels scattered throughout, green chunks of avocado with a smooth and creamy texture, and red cherry tomatoes halved, showing their juicy interior seeds. There are also thin slices of cucumber with dark green skin and light green flesh, mixed evenly in the bowl. The salad is sprinkled with small black pepper flakes and coarse salt, adding texture and contrast against the vibrant colors of the vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil
1 lemon, juiced

1/4 teaspoon ground cumin
Kosher salt

Freshly ground black pepper
3 avocados, cubed

1 pint cherry tomatoes, halved
1 small cucumber, sliced into half moons
1/3 cup corn

1 jalapeño, minced (optional)
2 tablespoons freshly chopped cilantro

Instructions

Step 1: In a small bowl, whisk together the olive oil, lemon juice, and ground cumin. Season the dressing with kosher salt and freshly ground black pepper to taste.

Step 2: In a large serving bowl, combine the cubed avocados, halved cherry tomatoes, sliced cucumber, corn, minced jalapeño (if using), and chopped cilantro.
Step 3: Gently toss the salad with the dressing until everything is well coated. Serve immediately to enjoy the fresh flavors.

Tips & Variations

For added crunch, toss in some toasted pepitas or sliced almonds.

If you prefer a bit of sweetness, add a drizzle of honey or a sprinkle of diced mango.
To make it spicier, include additional jalapeño or a pinch of red pepper flakes.
Use lime juice instead of lemon for a different citrus twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, so it’s best to enjoy this salad fresh. To reduce browning, add a little extra lemon juice before storing. Re-toss gently before serving.

How to Serve

A close-up view of a fresh vegetable salad shows chunky pieces of green avocado, smooth cucumber slices, bright yellow corn kernels, and halved red cherry tomatoes scattered evenly. The green avocado pieces have a creamy texture and are lightly sprinkled with black pepper. The cucumber slices are crisp and pale green with a darker green edge. The yellow corn adds contrast and small pop colors throughout. The red cherry tomatoes have a glossy surface with visible seeds inside. The entire salad rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare and serve this salad immediately for optimal freshness. If you must make it ahead, keep the dressing separate and add it just before serving to prevent the avocado from browning.

Can I omit the jalapeño?

Yes, the jalapeño is optional and can be left out if you prefer a milder salad. You can also substitute it with a milder pepper or add a pinch of smoked paprika for a different flavor.