Avocado, Tomato and Onion Salad

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.

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
Prep Time
5 mins
Total Time
5 mins
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
  1. Cut the avocado; discard the stone. Cut the flesh into half-inch cubes.
  2. Cut the tomatoes and onion into half-inch cubes as well.
  3. Place the avocado, tomato and onion cubes in a bowl.
  4. Pour in the olive oil and lemon. Add the salt, sugar and pepper. Toss lightly but thoroughly (using the hands works best).
  5. Sprinkle the parsley and onion leaves on top and enjoy!

Vegan avocado, tomato and onion salad

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