Recipe for Avocado and Tomato Salad Courtesy of Delish and LAUREN MIYASHIRO

Don’t confuse this Avocado and Tomato Salad with guac—there’s way more depth of flavor, which makes it one of our favorite summer sides of all time. But the real beauty? You’re totally welcome to eat it with chips. (Just know it tastes amazing without ’em.)

Courtesy of Delish
Swap out the veggies

If you have extra veggies in the fridge that need to be used, you can totally switch up this salad. Replace the cucumber with some sautéed zucchini or add in some chopped grilled asparagus. Replace the jalapeño with bell peppers for a milder, sweeter crunch or give it more of a Mediterranean vibe with oregano instead of cumin and some feta!

What can I serve with this?

Since this avocado salad is simple and straight forward, it basically goes with everything. Serve it along with some baked salmon, grilled chicken, or keep it all veg with a portobello burger!

How long does this keep?

Avocados love to go brown on us quickly, so this dish is best served straightaway. The lemon will help prolong the browning, but only for so long. Any leftovers can be kept in an airtight container in the refrigerator for up to a day. 

If you really need to get a head start, you can toss everything together except for the avocado and store in the refrigerator up to a day, then add the avocado right when ready to serve. 


1/4 c. extra-virgin olive oil

Juice of 1 lemon

1/4 tsp. cumin

Kosher salt

Freshly ground black pepper

3 avocados, cubed

1 pt. cherry tomatoes, halved

1 small cucumber, sliced into half moons

1/3 c. corn

1 jalepeño, minced (optional)

2 tbsp. chopped cilantro

  1. In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper. 
  2. In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro. Gently toss with dressing and serve immediately. 


Image Courtesy of Delish