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Tomato Avocado Salad

Tomato Avocado Salad

Nice fresh salad that is easy to assemble.  The anti-chopping salad!

Course Salad
Cuisine Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 300 kcal
Author Kerri-Anne


  • 2 large fresh tomatoes
  • 1 large Haas avocado
  • 1/8 c olive oil extra virgin
  • salt to taste
  • pepper to taste
  • 1.5 Ounce burrata or fresh mozzarella cheese optional
  • fresh basil cut fine optional


  1. Begin by washing tomatoes.  Slice the tomatoes in 1/4 inch slices. 

    Insert a sharp knife into the avocado and run the knife around the entire avocado to slice it in half.  Then twist the two halves of the avocado in opposite directions to separate the two halves.  One half will have the avocado stone in it.  To remove the avocado stone, take your knife and partially embed it in the stone and then twist the knife to crack the stone loose from the avocado.  If this written direction is unclear, there are Youtube videos that will show you visually what I am trying to describe.  If the avocado is ripe, this step should be relatively easy.  Then take a butter knife and slice the avocado into 1/4 inch slices.  Next, use a spoon to spoon out the avocado slices from the shell.  

    To assemble the salad, begin by putting a layer of tomatoes on your salad plate and then follow with a layer of avocado slices.  Or you can alternate tomato slice, avocado slice, tomato slice avocado slice etc.  Drizzle olive oil over top of the salad and finish with salt and pepper to taste.  Sometimes a little drizzle of balsamic vinegar goes nice on there as well!  If you are not trying to make this vegan, you can add some fresh mozzarella or burrata cheese.  I also like to add some fresh basil to the top of this salad to amp up the flavour if I have it (not shown in picture).