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Avocado, Tomato and Onion Salad



The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the lonely avocado ruefully, suggested that we make a salad with it then she commandeered my computer to search for recipes. But I didn’t need any recipe. I knew exactly how I would make the salad.

Avocado, Tomato and Onion Salad |

My idea was to make something like a very chunky guacamole but without the heat and the cilantro that Sam dislikes so much. Fast, easy, delicious.

How to make: Vegan avocado, tomato and onion salad

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: Connie Veneracion


  • 1 avocado ripe
  • 2 large tomatoes
  • 1 large red onion
  • 3 tablespoons extra virgin olive oil
  • juice of 3/4 lemon
  • 2 pinches salt
  • 2 pinches sugar
  • freshly ground black pepper
  • snipped parsley to garnish
  • sliced scallions to garnish
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  • Cut the avocado; discard the stone. Cut the flesh into half-inch cubes.
  • Cut the tomatoes and onion into half-inch cubes as well.
  • Place the avocado, tomato and onion cubes in a bowl.
  • Pour in the olive oil and lemon. Add the salt, sugar and pepper. Toss lightly but thoroughly (using the hands works best).
  • Sprinkle the parsley and onion leaves on top and enjoy!
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Vegan avocado, tomato and onion salad