Once summer rolls around, I will use any excuse to keep my oven off. I am looking for all the fresh, raw uses for the bounty of produce I haul home from the farmer’s market each week. So this avocado tomato salad has been a go-to of mine all summer long.
Let’s talk a little bit about what makes this salad so special…
This avocado tomato salad is as simple as it gets.
Avocado and Tomato. Aside from the incredible dressing, that’s it.
You can also use whatever variety of tomatoes you like. I tested this recipe using beefsteak tomatoes since they have a nice meaty texture and when chopped up, the size is pretty similar to the avocado chunks. However, you can use any variety of tomatoes you have on hand: roma, cherry, grape, campari, etc!
It can be many recipes in one!
I love the simplicity of just the avocado tomato salad with scallion vinaigrette alone BUT it’s also an incredible base for other raw vegetables you may want to use up. You can use this to top your favorite leafy greens. Throw in some diced cucumber or jicama to add to the crisp, freshness of the salad. Or if you want to spice things up you can add bell/jalapeno peppers or black beans to the mix! There are tons of possibilities with this one.
The vinaigrette is so versatile.
Even when not making this particular salad, I have found myself going to this scallion vinaigrette over and over again. The scallion has just the right amount of bite without being overpowering and otherwise it’s just 4 pantry ingredients. Lately I have been whipping up a double or triple batch because this dressing is delicious on everything. You can add it to any kind of chopped salad, grilled chicken, grilled vegetables, pasta salad, chicken salad, I find new ways to use it everyday!
Love this recipe? Feel free to snap a photo and share with me on Instagram @ruffled.apron!
Avocado Tomato Salad with Scallion Vinaigrette
For the salad
- 3-4 medium tomatoes
- 1 avocado
- 2 scallions
- 1/4 cup avocado oil (or your preferred neutral cooking oil)
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- salt and pepper, to taste
Make the Vinaigrette
Add all the vinaigrette ingredients into a food processor and blend until combined. You can keep this a little chunky if desired or blend until smooth!
Assemble the salad
Slice or dice tomato and avocado as desired. I like to do a large dice so there is plenty of surface area for the vinaigrette but the presentation of sliced tomatoes and avocado is also really lovely.
Spoon the scallion vinaigrette over the tomatoes and avocado and give them a gentle toss. Then add to serving bowl or assemble onto a serving platter and let sit at room temperature until ready to serve*
*feel free to make this salad an hour or two in advance. the longer it sits, the more all the flavors will come together. do note, that after 4 hours or so you may see the avocado start to brown so if you plan to eat this after that time, you will want to cover in an airtight container and refrigerate.
If you love this recipe, here are a few more I think you will enjoy!