This salad is the perfect combination of creamy, tangy, and fresh. It’s incredibly easy to throw together, making it perfect for a quick lunch, a simple side dish, or a light and refreshing dinner.
The key to this salad is using ripe avocados. You want them to be soft enough to mash easily, but not so ripe that they are mushy. The tomatoes should be firm and flavorful.
The dressing is a simple lemon vinaigrette that complements the avocados and tomatoes perfectly. It’s tangy, slightly sweet, and herbaceous from the fresh dill.
What makes this salad special?
Quick and Easy: You can have this salad ready in about 15 minutes.
Healthy and Flavorful: It’s packed with healthy fats, vitamins, and antioxidants.
Versatile: It can be served as a light lunch, a side dish, or even a topping for grilled chicken or fish.
Here’s how to make it:
Prep the avocado: Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a medium-sized bowl.
Mash and mix: Gently mash the avocado with a fork. You want it to be mostly creamy, but with some small chunks for texture. Add the chopped tomatoes to the bowl and gently toss to combine.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, chopped fresh dill, salt, and pepper.
Combine and chill: Pour the dressing over the avocado and tomato mixture. Gently toss to coat. Taste and adjust seasoning as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve and enjoy: This salad is best served chilled. Garnish with extra fresh dill and a sprinkle of flaky sea salt before serving.
Ingredients:
2 ripe avocados
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill, plus more for garnish
Salt and freshly ground black pepper, to taste
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