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Avocado and Tomato Breakfast Salad

Avocado and Tomato Breakfast Salad

Avocado and Tomato Breakfast Salad

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
knife
2
cutting board
3
medium bowl
4
spoon

Ingredients

Produce

  • 1
    1 unit ripe avocado
  • 2
    1 unit large tomato
  • 3
    0.25 unit small red onion
  • 4
    2 leaves fresh basil leaves

Pantry

  • 1
    1 tablespoon tablespoon extra virgin olive oil
  • 2
    0.5 teaspoon teaspoon lemon juice
  • 3
    0.25 teaspoon teaspoon salt
  • 4
    0.125 teaspoon teaspoon black pepper

Directions

1

Wash Produce

Wash the tomato and basil leaves under cool running water. Gently pat them dry with a clean towel.

2

Prepare Avocado

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium-sized bowl. If you don't have an avocado slicer, carefully use a spoon to scoop the avocado out. Be careful not to cut yourself on the pit.

3

Prepare Tomato and Onion

Slice the tomato into wedges or bite-sized pieces. Dice the red onion finely. If you don't have a sharp knife, ask for assistance.

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4

Chiffonade Basil

Roughly chop the basil leaves. You can stack a few leaves on top of each other and then slice through them. This technique is called 'chiffonade'.

5

Combine Ingredients

Add the sliced tomato, diced red onion, and chopped basil to the bowl with the avocado.

6

Dress the Salad

Drizzle the olive oil and lemon juice over the salad. Sprinkle with salt and black pepper.

7

Toss Gently

Gently toss the salad to combine all the ingredients. Be careful not to mash the avocado too much. The salad is ready when the dressing is evenly distributed and the tomatoes are coated.

8

Serve

Serve immediately for the best flavor and texture. You can serve the salad on a plate or in a small bowl.

Recipe Tips

  • Choose a ripe avocado that yields slightly to gentle pressure, but is not too soft. Store unripe avocados at room temperature until ripe, then refrigerate to slow down ripening.
  • For best results, use fresh, seasonal tomatoes. Vine-ripened tomatoes have the best flavor. Store tomatoes at room temperature and do not refrigerate them, as refrigeration will diminish their flavor and texture.
  • Red onions add a nice bite, but you can use a shallot for a milder flavor. If you are sensitive to raw onion, soak the chopped onion in cold water for 10 minutes, then drain well before adding to the salad.
  • Extra virgin olive oil adds a fruity flavor and enhances the taste of the salad. You can substitute it with avocado oil, if preferred.
  • Serve this salad right away to prevent the avocado from turning brown. If you need to prepare it in advance, toss the avocado with lemon juice immediately after cutting to slow down oxidation.
  • For a variation, add a sprinkle of feta cheese or a pinch of red pepper flakes for extra flavor.

Nutrition Facts (per serving)

Calories

310 kcal

Carbs

15g

Protein

4g

Fat

27g

Fiber

10g

Sugar

5g

Sat. Fat

4g

Sodium

390mg

Trans Fat

0g

Cholesterol

0mg

Potassium

700mg

Vitamin A

150%

Vitamin C

25%

Calcium

30%

Iron

1.2%

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