Best 11 Tomato Zucchini And Avocado Salad Recipes
With its vibrant colors and refreshing flavors, tomato zucchini and avocado salad is a delightful dish that's perfect for summer gatherings or light meals. This salad combines the sweetness of ripe tomatoes, the crispness of zucchini, and the creamy richness of ripe avocados, creating a harmonious blend of textures and tastes. Whether you're looking for a healthy side dish or a vegetarian main course, this salad offers a satisfying and nutritious option that's sure to please your taste buds.
Let's cook with our recipes!
AVOCADO AND TOMATO SALAD
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
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
TOMATO AND AVOCADO SALAD
A simple palatable avocado salad blended with onion and tomato is one of the easiest and healthiest salads. It is normally used as an appetizer or as a side salad with the main course. Avocado belongs to the pear family and is also famously known as alligator or croc pear because of its shape and dark green roughly textured skin. Avocado is considered as a super healthy food and is a store house of nutrients like monounsaturated fats and omega-3. Avocado not only keeps your heart healthy but also protects your eyes and skin. Most importantly it provides protection against cancer in particular breast cancer.
Provided by easytocookfoodrecipes
Time 10m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Take a bowl and add all the ingredients. Mix and toss them for a minute.
- Keep them aside for 5-10 minutes and serve.
CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams
TOMATO, ZUCCHINI AND AVOCADO SALAD
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams
TOMATO AND ZUCCHINI SALAD
What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.
Provided by gertc96
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
- Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
TOMATO AVOCADO SALAD
My aunt traveled the world over and brought the recipe for this salad back from the Middle East. It's so colorful and simple to make.-Vicky Rader, Mullinville, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the avocados, tomatoes and onion; add dressing and stir to coat. Chill for 20-30 minutes. Serve over lettuce leaves if desired.
Nutrition Facts : Calories 202 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 515mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
TOMATO AND AVOCADO SALAD
Here's a cool alternative to guacamole. The slightly tart dressing showcases the garden-fresh flavors of ruby-red tomatoes and ripe avocados. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the oil, cilantro, lime juice, garlic salt, oregano and cumin. Arrange tomatoes and avocados on lettuce if desired. Drizzle with dressing.
Nutrition Facts :
ZUCCHINI AVOCADO SALAD
From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).
Provided by winkki
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Cover and chill at least one hour.
ZUCCHINI-TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
- Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams
AVOCADO AND TOMATO SALAD RECIPE BY TASTY
Here's what you need: avocado, cherry tomato, medium red onion, lime, salt, fresh parsley
Provided by Kiano Moju
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and gently stir to combine.
- Cover, and store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 7 grams, Protein 3 grams, Sugar 4 grams
ZUCCHINI, TOMATO AND MOZZARELLA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
- Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
- Cut mozzarella into 12 slices.
- Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams
Tips:
- Choose ripe, flavorful tomatoes: Look for tomatoes that are deep red and slightly soft to the touch. Avoid tomatoes that are hard or have green spots.
- Use a sharp knife: A sharp knife will help you cut the tomatoes and zucchini more easily and evenly.
- Don't overcook the zucchini: Zucchini should be cooked just until it is tender-crisp. Overcooking will make it mushy.
- Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a lot of flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Let the salad sit for a few minutes before serving: This will allow the flavors to meld together.
Conclusion:
This tomato, zucchini, and avocado salad is a delicious and healthy summer dish. It is easy to make and can be tailored to your own taste preferences. Serve it as a side dish or main course, or pack it for lunch.
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