Avocado salad with tomatoes and cilantro recipe

Avocado salad with tomatoes and cilantro recipe

Ingredients

Step-by-step recipe for making Avocado Salad with Tomatoes and Cilantro with photo

This is how the delicacy is prepared:

Wash the tomatoes, wipe, remove the greenish tails, cut into cubes.

Take an avocado, rinse, peel, cut lengthwise to the pit, and then divide it in half with your hands. Then you need to make square cuts on the pulp and remove it using a tablespoon.

Peel the garlic, trim the ends on both sides, now chop the product.

Wash the cilantro, dry it, cut into small pieces.

Wash the chili and chop finely.

Video recipe Avocado salad with tomatoes and cilantro

Salad with wild rice and avocado

You can also treat your family to a tasty and healthy lunch by preparing a salad with wild rice and avocado for them!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
lemon juice - with 1.5 citrus;
avocado-1 pc.;
wild rice - 200 g;
green onion - 1 bunch;
radish-6 pcs.;
snow white beans - 200 g;
olive oil - 4 tbsp;
chili flakes - 1 chip;
salt;
watercress - 1 handful.

This is how the dish is prepared:

Immediately cut the avocado into two halves, remove the pit and pulp with a spoon, and then cut into large pieces. Sprinkle the fruit with salt and lemon juice.

Add pre-cooked, cooled wild rice, chopped green onions, halved radishes and boiled white beans to the avocado pieces.

Now let’s prepare the dressing; to do this, mix olive oil with lemon juice, chili flakes, and salt.

About avocado, tomato, onion and cilantro salad and the origins of the Mexicans

This simple recipe for a salad of avocado, pink tomatoes, reddish onions and cilantro is inspired by Mexican cuisine, because all the ingredients used in it are central to the culinary traditions of Mexicans and have been grown in their native land for centuries. Therefore, it would be very strange on my part not to tell you (at least briefly) the most interesting story about where this freedom-loving people came from, most of whose history I associate with the word “revolution”. Moreover, earlier, when publishing other dishes of local cuisine, I never got around to creating it.

The famous ancestral home of the Aztecs, recognized as the ancestors of the indigenous population of modern Mexico, is Aztlan, and the very name of this old people in Nahuatl (the language of the Aztecs), in fact, means “people from Aztlan.” This space is mentioned in several ancient ethnographic sources from Mexico's colonial period. Any of them gives good lists of the tribal groups involved in the movement from Aztlan to the lands of the central part of the country. But, with all this, the “Mexica”, now known as the rulers of the Aztec Empire, appear in virtually any of these sources.

According to an old legend, the Aztecs, who left Aztlan, wandered for many years until they finally stopped in Coatepec, which means “snake hillocks” in Nahuatl, not far from Tula (the capital of the Aztec Empire during the reign of the Toltecs). Here the Aztecs built a city in which they lived for many years. After some time, a dispute arose among them: part of the Aztecs, who supported their own divine ruler Huitzilopochtli, wanted to leave these places, while the rest, supporters of Coyolxauqui, the sisters of the ruler, wanted to stay in Coatepec. It was after the battle, in which Huitzilopochtli’s fans won, that they began to call themselves “Mexica.”

Thus, the Mexica or modern Mexicans are Aztecs who broke away from the rest of the Aztec people in Coatepec. Led by Huitzilopochtli, they headed south and founded the city of Tenochtitlan or Mexico City there. This city was built in the center of Lake Texcoco in the Anahuac Plain, which in Nahuatl means “near the water” or “near the sea.”

Tenochtitlan, like Venice in Italy, was entirely built on water, and its streets were canals along which the Aztecs traveled in canoes.

According to another famous version, the Aztecs changed their name to Mesha after four priests had a dream in the same Coatepec, in which Huitzilopochtli ordered the Aztecs to take one of their own names, Mesha. This is the story...

Well, now with a feeling of at least partially fulfilled duty, I return to our recipe. I hope you found it interesting.

The salad, which will be discussed below, is a popular dish among Mexicans, which is often served along with the main dish - beef, chicken, fish, beans. A more common combination is beef steak, chili and this salad. It is prepared trivially simply and very quickly, and yet it tastes simply good. Therefore, if you are in a hurry and want to cook something to go with the meat, then you cannot find the best candidate for a side dish that requires additional preparation.

This salad is not designed for long-term storage in the refrigerator, because it contains tomatoes - it is better to eat it within 2-3 hours and prepare only enough for one meal.

Mexicans often prepare this salad with quinoa, and from time to time they add black beans to it. In such variants, it can serve as a main vegetarian dish.

You can replace ordinary tomatoes with cherry tomatoes for this salad, and sprinkle it with freshly squeezed lime juice before serving. For seasoning, you can use either chili pepper (for example, jalapeno) or coarsely crushed dark peppercorns.

10 brightest avocado salads for real gourmets

Delicious combinations with tomatoes, tuna, chicken, shrimp, grapes, kiwi and oranges.

For salads, be sure to choose ripe avocados. Before making it, remove the skin and pits.

1. Salad with avocado, tomatoes and cucumbers

Ingredients

• 6 medium tomatoes;
• 2–3 medium cucumbers;
• 2 avocados;
• ½ reddish onion;
• ½ bunch of parsley;
• 2 tablespoons vegetable oil;
• 2 tablespoons lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the tomatoes, cucumbers and avocados into large pieces and the onions into thin strips. Add chopped parsley, oil, lemon juice, salt and pepper and stir.

Prepare

• 15 extraordinary vegetable salads

2. Salad with avocado, chicken and corn

Ingredients

• 2 fried or baked chicken breasts;
• 2 avocados;
• ¼–½ reddish onion;
• 100 g canned corn;
• several sprigs of parsley;
• 2 tablespoons lime or lemon juice;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the cooled meat into random pieces or disassemble into fibers. Cut the avocado and onion into small cubes.

Add corn, chopped parsley, citrus juice, oil, salt and pepper to prepared ingredients. Stir the salad well.

Try

• 5 delicious chicken salads

3. Salad with avocado, shrimp and tomatoes

Ingredients

• 2 cloves of garlic;
• 4 tablespoons olive oil;
• 250 g peeled shrimp;
• 200 g cherry tomatoes;
• 1 avocado;
• 100 g of lettuce leaf consistency;
• 2 tablespoons lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Crush the garlic with the flat side of a knife. Heat half the oil in a frying pan, add garlic and shrimp. Fry the shrimp, stirring, for about 5 minutes. Then transfer them to a napkin to drain excess fat.

Cut the tomatoes in half, cut the avocado into large pieces and chop the lettuce leaves. Add cooled shrimp to ingredients. Dress the salad with a consistency of the remaining oil, lemon juice, salt and pepper.

Remember

• 11 essential avocado life hacks

4. Salad with avocado and eggs

Ingredients

• 3 testicles;
• 1 avocado;
• ¼–½ reddish onion;
• a few green onions;
• several sprigs of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut the eggs into large pieces, and the avocado and reddish onion into small cubes. Chop green onions and parsley.

Add mayonnaise, lemon juice, salt and pepper to the prepared ingredients and stir thoroughly.

Take note

• 10 egg salads that will help out in any situation

5. Salad with tomatoes and mozzarella in avocado boats

Ingredients

• 2 avocados (for this recipe, the avocado must be cut in half and not peeled);
• several cherry tomatoes;
• 80 g mozzarella;
• 1–2 teaspoons olive oil;
• Italian herbs seasoning - to taste;
• salt - to taste;
• ground black pepper - to taste;
• several sprigs of basil;
• a little balsamic sauce - optional.

Manufacturing

Using a spoon, scrape out some of the pulp from the avocado halves. Cut it into cubes and place in a bowl. Add quartered tomatoes, mozzarella cubes, oil, Italian herbs, salt and pepper and stir to combine.

Arrange the salad among the avocado braids. Garnish with chopped basil. If desired, drizzle balsamic vinaigrette over braids.

Experiment

• 10 unique salads with the freshest tomatoes

6. Avocado, tuna and cucumber salad

Ingredients

• 2 medium cucumbers;
• 3 avocados;
• 1 reddish onion;
• 300 g canned tuna;
• ½ bunch of parsley;
• 2 tablespoons lemon juice;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the cucumbers into thin semicircles, the avocado into thin slices, and the onion into small strips. Lightly mash the fish with a fork and add to the prepared ingredients.

Add chopped parsley, lemon juice, oil, salt and pepper and stir well.

Diversify your menu

• 15 exciting salads with the freshest cucumbers

7. Salad with avocado, chicken, eggs and bacon

Ingredients

• 2 testicles;
• 2 slices of bacon;
• 1 avocado;
• 1 boiled chicken breast;
• a few green onions;
• several sprigs of dill;
• 2 tablespoons lemon juice;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Then cut them lengthwise into quarters. Fry the bacon until golden brown. Cut it into small pieces and cut the avocado into cubes.

Disassemble the cooled chicken meat into fibers or cut into random pieces. Add chopped herbs to the prepared ingredients. Mix lemon juice, oil, salt and pepper and season the salad with consistency.

Try

• 7 delicious avocado toasts

8. Salad with avocado, grapes, arugula, nuts and goat cheese

Ingredients

• 1 avocado;
• ½ reddish onion;
• 300–350 g seedless grapes;
• 2 bunches of arugula;
• 80 g goat cheese;
• a handful of walnuts;
• 80 ml olive oil;
• 3 tablespoons balsamic vinegar;
• 2 tablespoons honey;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the avocado into pieces and the onion into thin strips. Cut the grapes in half. Add arugula, crumbled cheese and chopped nuts to the ingredients.

Mix oil, vinegar, honey, salt and pepper. Pour the resulting dressing over the salad and stir.

Prepare

• 4 salads with grapes

9. Salad with avocado, kiwi, pomegranate and hot pepper

Ingredients

• 3–4 kiwis;
• ½ avocado;
• a few green onions;
• several sprigs of parsley;
• ¼ hot pepper;
• a handful of lemon seeds;
• 1 teaspoon olive oil;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the peeled kiwi and avocado into similar pieces. Chop onion, parsley and hot pepper, seeded. You can use less or more pepper, adjusting the spiciness of the salad. You can also add other greens. Add pomegranate seeds, oil, salt and black pepper and toss the salad.

Experiment

• 5 fruit salads worth trying

10. Salad with avocado, carrots, oranges and arugula

Ingredients

• 3 oranges;
• 3 carrots;
• 2 avocados;
• 1 bunch of arugula;
• 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Peel two oranges and divide into slices. Free them from veins and films. Use a vegetable peeler to cut the carrots into thin, long strips. Cut the avocado into large slices.

Add arugula to prepared ingredients. Mix the juice and finely grated zest of the remaining orange, oil, salt and pepper. Dress the salad with a citrusy consistency.

Tomato and avocado salad

Preparation time: 5 min.

Production time: 20 min.

Number of servings: 3 pcs.

Ingredients

How to make a salad with avocado and tomatoes

From time to time, traditional salad recipes become so boring that you no longer feel like preparing them. But, since a real daily diet must include the freshest vegetables, you still can’t do without salads. Tomato and avocado salad is a good option for those who are looking for unusual recipes for light and healthy dishes. Tasty, satisfying and, most importantly, low in calories - this salad will literally be remembered by anyone who tries it! Who said that it is not permissible to prepare a decent dish when there are only two or three ingredients? Thanks to this recipe, you will be convinced of the reverse. Salads like the one we recommend preparing for you have already become one of almost everyone’s favorite dishes. By the way, in the menus of unique restaurants, the combination of avocado and tomato in salads is not unique, and these dishes are very popular.

Here we will tell everyone how to prepare a salad with tomatoes and avocado. On our website you will find a step-by-step recipe with photos that will help you prepare it correctly the first time. This salad will seem even more nutritious, bright and rich to you than any other, where there are many more ingredients.

How to prepare “Tomato and Avocado Salad” step by step with photos at home

For our work we will need avocados, tomatoes, lemon, onions, olive oil, salt, pepper.

Peel the avocado (1 pc.), cut into cubes, sprinkle generously with lemon juice (2 tbsp.) and mix.

Peel 1/2 of the onion, cut into thin half rings, place in a colander and dip in boiling water for 5 seconds. Let the water drain.

Wash tomatoes (3 pcs.), peel and cut into small slices.

Combine tomatoes, onions, avocado. Add sunflower oil (3 tbsp), salt and pepper to taste. Mix.