Avocado Tomato Salad | Fresh & Simple

This avocado tomato salad is quick and easy to make but looks and tastes impressive! Herbs take center stage in this fresh, summery salad that could work as a side to pita chips or a flatbread, or even as an add-in for a falafel sandwich.

Avocado Tomato Salad Vegetarian

 

Reminiscent of a caprese salad, this avocado tomato salad is packed with healthy fats that’ll fill you up. Despite being a healthier version of a caprese salad, it still tastes just as rich and creamy. I used high-quality dried oregano to keep the flavors simple and distinct. If you have access to fresh oregano, it would taste just as good. And if you don’t have any oregano on hand, mint or basil also offer the same herbaceous, fresh flavor without being overpowering.

It’s funny – lately I’ve been cooking for friends every few weeks and I tend to forget to adjust my “healthy quotient”. After boiling a large pot of whole grain pasta one evening, I realized that everyone doesn’t enjoy that. I’m trying to be more mindful of that! 🙂 I like to create a balanced meal with several options, because it covers more of the spectrum and caters to more picky eaters. If you’re looking for ideas in terms of how to serve this dish, think of a Mediterranean-style mezze spread: several small plates with different flavors paired with some bread and/or a soup. For a group of four or six people, I’d put together a spread including a lentil soup, quinoa burgerscheesy spinach dip, this avocado tomato salad and some pita bread or flatbread to go with it.

If you try this out and like it, let me know what you think in the comments below or by tagging me on Instagram @theindiaedition!

Avocado Tomato Salad | Fresh & Simple
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Serves: 2
 
Ingredients
  • 1 medium tomato, sliced or chopped
  • 1 medium avocado, sliced
  • ¾ cup or 200g greek yogurt
  • ½ tsp oregano
  • 1 tsp lemon juice
  • Crushed red pepper
  • Sea salt
Instructions
  1. Spread the yogurt neatly on a small plate as the first layer of the salad.
  2. Top with sliced avocado and tomatoes.
  3. Drizzle the lemon juice on top and follow by sprinkling the oregano, crushed red pepper and a pinch of sea salt.
  4. Serve immediately.

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