Best 13 Mexican Egg Avocado Tomato Salad Sammie Recipes

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Mexican Egg Avocado Tomato Salad Sammie is a delicious and healthy breakfast or lunch option that is packed with flavor. This recipe combines the classic flavors of Mexican cuisine with the freshness of avocado and tomato, all wrapped up in a soft and fluffy sammie. With its vibrant colors and textures, this dish is sure to impress your taste buds and leave you feeling satisfied.

Let's cook with our recipes!

MEXICAN AVOCADO SALAD



Mexican Avocado Salad image

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

Provided by Jessica Mode

Categories     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 10

5 ounces red cherry tomatoes (halved)
5 ounces yellow cherry tomatoes (halved)
1 medium English cucumber (chopped into 1/2 inch quartered slices)
1/2 medium red onion (finely diced)
2 avocados (diced into 1/2 inch cubes)
1/2 cup fresh cilantro (finely minced)
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
1 teaspoon Morton kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
  • Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 205 kcal, Carbohydrate 13 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Sodium 484 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 14 g

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY



Tomato, Avocado, & Egg Salad Recipe by Tasty image

Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper

Provided by Mercedes Sandoval

Categories     Sides

Time 30m

Yield 1 serving

Number Of Ingredients 5

1 hard-boiled egg, diced
¼ cup avocado, cubed
¼ cup roma tomato, diced
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients in a small bowl.
  • Mix until combined. Serve.
  • Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram

MEXICAN GRILLED AVOCADO EGGS WITH FRESH TOMATO SALSA



Mexican Grilled Avocado Eggs with Fresh Tomato Salsa image

Provided by Elizabeth Lampman

Number Of Ingredients 7

2 large avocados
1/2 cup Queso Fresco, Shredded
Juice of 1/2 lime
4 eggs
1 Cup Grape tomatoes, quartered
1 Tbsp cilantro, chopped
Juice of 1/2 lime

Steps:

  • Preheat grill to 350˚F (180˚C).
  • Make foil 'boats' for the avocados to sit in by folding up the sides of four pieces of aluminum foil.
  • Cut avocados in half lengthwise and remove pits then scoop out the avocado with a spoon, leaving a little around the sides.
  • Throw the avocado into a blender with the lime juice and blend for a few seconds.
  • Spoon mixture back into the avocado shells and smooth it out so that the filling is flush with the top of each shell.
  • With the back of the spoon, create a well in each avocado half that is large enough for an egg to fit into.
  • Place avocado halves into the foil boats. Crack an egg into a small bowl, then gently transfer into avocado. Be sure not to break the yolk. Repeat with remaining eggs and avocado halves.
  • Carefully place avocados and eggs onto your grill and cook with the lid down until whites are set, approximately 20 minutes.
  • Meanwhile, prepare your salsa by combining the tomatoes, cilantro, lime juice and salt.
  • Serve avocado eggs immediately, topped with the fresh salsa.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

AVOCADO TOMATO EGG SALAD MEXICAN RECIPE



Avocado Tomato Egg Salad Mexican Recipe image

Ensalada de Huevo con Aguacate y Tomates

Provided by Mission Foods

Yield 6

Number Of Ingredients 10

4 Large ripe avocados
8 Tomatoes, diced
8 Hard-boiled eggs, peeled and sliced thinly
2 Onions, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
6 Large radishes, diced
4 Cloves garlic, minced
1 large bunch Cilantro with stems removed & diced
1 Large head romaine lettuce

Steps:

  • Cut avocados in half. Remove seed and peel each half. Cut into one inch chunks. Place in medium sized bowl with tomatoes, onion, red and green bell peppers, radishes, garlic and cilantro. Sprinkle with lime juice, salt and pepper. Toss gently. Refrigerate, covered up to three hours. Line chilled salad plates with romaine leaves. Spoon avocado-tomato mixture on top of each bed of lettuce. Add a sliced egg to each serving and sprinkle lightly with pepper.
  • Enjoy this delicious avocado-tomato-egg salad Mexican recipe!

EASY TOMATO AVOCADO SALAD



Easy Tomato Avocado Salad image

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

Steps:

  • In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO & AVOCADO SALSA



Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 7

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

  • In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

AVOCADO, TOMATO AND MANGO SALSA



Avocado, Tomato and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

Provided by FHIVESHOT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
¼ cup chopped red onion
3 tablespoons olive oil

Steps:

  • In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g

AVOCADO AND TOMATO SALAD



Avocado and Tomato Salad image

A simple yet elegant salad sure to impress your guests!

Provided by Mica

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing

Steps:

  • In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g

AVOCADO TOMATO SALAD



Avocado Tomato Salad image

This simple, colorful salad from Ginger Burow, Fredericksburg, Texas, combines fresh tomatoes with avocados. It goes great with any kind of Mexican food or it makes a wonderful appetizer when spooned on a toasted baguette.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups chopped tomatoes
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium ripe avocados, peeled and cubed
1 tablespoon lime juice

Steps:

  • In a large bowl, combine the tomatoes, green pepper, onion, salt and pepper. Place the avocados in another bowl; sprinkle with lime juice and toss gently to coat. Fold into tomato mixture. Serve immediately.

Nutrition Facts : Calories 124 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 6g fiber), Protein 2g protein.

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO



Jammy Tomato Toast with Eggs and Avocado image

This recipe was inspired by the popular Middle Eastern dish shakshuka - an aromatic tomato and pepper sauce that's topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.

Provided by Food Network Kitchen

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 medium red bell pepper, diced
1 small onion, diced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, juices reserved
1/2 cup honey
4 large eggs
4 slices whole wheat bread, toasted, for serving
1 avocado, thinly sliced
Hot sauce, for serving, optional

Steps:

  • Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
  • Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
  • Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
  • For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.

AVOCADO SALAD WITH TOMATO RELISH



Avocado Salad With Tomato Relish image

This recipe was published in Favorite Brand Name Classic Mexican Recipes and makes a wonderful salad for a Mexican theme dinner.

Provided by PaulaG

Categories     Greens

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon cider vinegar
1 tablespoon fresh orange juice
1 teaspoon grated orange peel
1/4 teaspoon salt
black pepper
3 tablespoons olive oil
3 fresh plum tomatoes, about 1/2 pound
1/4 cup coarsely chopped fresh cilantro
1 small shallot
1 medium jalapeno pepper, finely chopped (may remove the seeds for a milder dish)
2 large firm ripe avocados
2 -3 cups shredded lettuce

Steps:

  • Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
  • Gradually whisk in oil until dressing is thoroughly blended.
  • Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
  • Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
  • Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.

Nutrition Facts : Calories 300.4, Fat 28, SaturatedFat 4, Sodium 162.6, Carbohydrate 14.1, Fiber 9.1, Sugar 2.6, Protein 3.2

TOMATO & AVOCADO EGG SALAD



Tomato & Avocado Egg Salad image

Make and share this Tomato & Avocado Egg Salad recipe from Food.com.

Provided by mydesigirl

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 avocados, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
spinach or lettuce leaf
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • Mix dressing ingredients in small bowl.
  • Reserve and refrigerate 6 center slices from eggs for garnish.
  • Chop remaining eggs.
  • Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
  • Add dressing; stir gently just until ingredients are evenly coated with dressing.
  • Refrigerate at least 1 hour to blend flavors.
  • Serve on spinach leaves, garnished with reserved egg slices.

Nutrition Facts : Calories 224.9, Fat 17.7, SaturatedFat 3.8, Cholesterol 215, Sodium 305.9, Carbohydrate 10.5, Fiber 5.1, Sugar 2.8, Protein 8.3

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD



Cilantro, Avocado, Tomato, and Feta Salad image

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories     Tomato Salad

Time 25m

Yield 10

Number Of Ingredients 8

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Steps:

  • Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g

Tips:

  • Use fresh and ripe avocados for a creamy and flavorful salad.
  • Chop the vegetables and eggs into uniform sizes for even cooking and presentation.
  • Season the salad with salt, pepper, and your favorite herbs and spices to taste.
  • For a tangy and refreshing flavor, add a squeeze of lime juice or a dollop of Greek yogurt.
  • Top the salad with crumbled cheese, chopped nuts, or seeds for added texture and flavor.
  • Serve the salad immediately or store it in the refrigerator for later.

Conclusion:

The Mexican Egg, Avocado, and Tomato Salad Sammie is a delicious and refreshing sandwich that is perfect for breakfast, lunch, or dinner. It is packed with healthy ingredients and is sure to satisfy your cravings. With its simple preparation and customizable toppings, this salad sammie is a great option for busy weeknights or weekend brunches. So next time you are looking for a quick and easy meal, give this recipe a try!

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