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Delicious Avocado and Tomato Salad! Super easy to make and so flavorful! We'll definitely be eating this all summer long.
Print Recipe

Avocado and Tomato Salad

I really love recipes like this that require no "cooking" but just chopping and mixing things together.
To elevate and bring even more flavor, try adding diced mango pieces, or even diced strawberries,  chopped jalapeños or hot and sweet jalapeños.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer or Side Dish
Cuisine: American
Keyword: avocado, avocado and tomato salad, salad, tomato
Servings: 4

Ingredients

For the dressing:

  • 1 to 1 1/2 tablespoons Dijon mustard depending on how tangy you want the dressing
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil extra virgin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the salad:

  • 3 to 4 large ripe avocados cubed
  • 1 pint cherry tomatoes cut in half
  • 3 to 4 small Persian cucumbers* diced
  • 2 to 3 ears cooked corn loose corn or with cob on the side
  • fresh basil chopped or torn
  • 1 to 2 lemon or lime wedges garnish
  • Maldon sea salt flakes optional (it's a finishing salt)
  • tortilla chips

Instructions

  • For the dressing: Add the Dijon mustard to your bowl or mason jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • Combine the avocado cubes, tomatoes, cucumbers and corn in a large bowl. Gently toss together and squeeze a little fresh lemon over the top. Drizzle (start with a little) the dijon vinaigrette over the top and mix again. You might not need all of the dressing. Serve and garnish with fresh basil and sprinkle on some Maldon sea salt flakes (optional). Enjoy with tortilla chips!

Notes

*English cucumbers are also great