Avocado Tomato Salad

Vegan, gluten-free, oil-free

Serves about 4-6 as a side


2 avocados (mostly firm work best)

8 oz. grape tomatoes (or 3 romas, etc.)

1/2 large hothouse cucumber

1 cup garbanzo beans

1/3 cup red onion

1/3 cup cilantro

1 lime, juiced (more/less to taste)

Salt to taste

Other ideas: jalapeno, bell pepper, grilled corn, different herbs, etc.


Dice cucumber, halve/quarter tomatoes, and finely dice red onion.

Roughly chop cilantro, stems removed.

Rinse and drain garbanzo beans.

Peel avocados and remove pits. Dice into medium chunks.

Place all ingredients in a bowl. Add lime juice and salt.

Lightly toss to coat.

I like to let it sit for about 20 minutes so the flavors blend a bit before eating. You can also cover and refrigerate until ready to eat! (Best served the same day otherwise the avocados get a little creamy/mushy. We usually finish within 1-2 days.)


Works best with avocados that aren't overly ripe so they don't get too mushy.

If you're not a fan of raw onion, leave it out or sub with milder green onions!

Limes come in different sizes (and juiciness!) Cater the amount of juice to your liking.

OR, swap out the lime juice with lemon juice, white wine vinegar, etc.

If you're not a fan of cilantro, try parsley, dill, etc.

From thegardengrazer.com