Ingredients — Serves 4
For the salad:
- 2 large ripe avocados, sliced
- 2 cups cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp sesame seeds, optional
- Salt and black pepper, to taste
For the dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Wash and dry the tomatoes, herbs, and vegetables.
- Cut the cherry tomatoes in half.
- Slice the avocado into thick pieces.
- Thinly slice the red onion.
- Add tomatoes, avocado, red onion, parsley, cilantro, and dill to a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad.
- Gently toss everything together so the avocado doesn’t break apart.
- Sprinkle with sesame seeds if desired.
- Serve immediately for the freshest texture.
Nut & Allergen Information
Nuts: No peanuts or tree nuts are required in this recipe.
Potential allergens:
- Mustard: from Dijon mustard.
- Sesame: only if sesame seeds are added.
- Honey: not suitable for vegan diets; use maple syrup instead.
- Check packaged mustard/vinegar for cross-contact warnings if you have a severe allergy.
Approximate Nutrition Per Serving
- Calories: 280–320 kcal
- Protein: 3–4 g
- Carbohydrates: 15–18 g
- Fiber: 7–9 g
- Fat: 24–27 g
- Sugar: 5–7 g
- Sodium: 250–400 mg
Values are approximate and depend on avocado size and dressing quantities.
Q&A
Q: Can I make this salad ahead of time?
Yes, but for the best texture, add the avocado shortly before serving.
Q: How do I stop the avocado from browning?
Tossing it gently with lemon juice helps slow browning.
Q: Can I make it vegan?
Yes. Replace honey with maple syrup.
Q: Can I add protein?
Yes. Grilled chicken, chickpeas, boiled eggs, or grilled shrimp work well.
Q: How long does it keep?
For best quality, eat it the same day. If refrigerated, leftovers are generally best within about 1 day because the avocado softens and darkens.