You are going to love this Tomato Avocado Salad with Balsamic Dressing. It's so refreshing, made with crisp and juicy veggies and a tangy dressing that adds so much delicious flavor.
When it comes to summer salads, this Tomato Avocado Salad with Balsamic Dressing is one of the best. Its refreshing flavors are just the thing to cool you off on a hot day. Made with crisp cucumbers, juicy tomatoes, crisp onions, and creamy avocados on a bed of tender greens, it's earthy and delicious, yet also very satisfying.
The balsamic dressing has the aromatic flavor of fresh garlic mixed with sweet maple syrup and tangy balsamic vinegar. This mixture is made with pantry basics so it's easy to whip up and also store extra for future salads. You'll love it's versatility as you can also use it as a marinade or dip into it with bread. Now let's take a more detailed look at what you'll need for this fabulous Tomato Avocado Salad.
Video Tutorial
What you'll need
- Spinach/Arugula Mix. Or either one of those.
- Tomatoes. I like using cherry tomatoes because of their better taste.
- Avocados. Try to use firm avocados that are not too mushy.
- Cucumbers. Peel on or off.
- Onion. I used red onion.
For the Balsamic Dressing:
- Balsamic Vinegar.
- Olive oil.
- Maple Syrup.
- Minced Garlic.
- Salt.
- Pepper.
How to make this salad
1. Make the dressing. Place all of the dressing ingredients into a small jar, cover with a tight lid, and shake well. Set aside.
2. Arrange the salad. Place the greens, tomatoes, avocados, cucumbers, and onion into a large mixing bowl. Pour the dressing on top. Mix well. Serve immediately. Sprinkle some nutritional yeast on top, if desired.
Tips for the best Tomato Avocado Salad with Balsamic Dressing
- Choose good quality, fresh ingredients. The vegetables in this dish are the stars, so choose ripe, unblemished, and firm (but not hard) versions. The skins should be intact and smooth.
- Use firm avocados. Because these avocados are cubed and tossed with the other ingredients, you want them to be on the firmer side. They will hold their shape and not become mushy this way.
- Cut the vegetables to similar sizes. Try to cut the vegetables to a similar size, not much bigger than the leaves of the greens you use. This helps them be evenly distributed in each bite and not overwhelm the other ingredients.
- Make extra dressing. This tasty balsamic vinegar mixture can be doubled so you can use it on other salads and dishes. Keep it in a lidded container, like a Mason jar, for weeks of convenient use.
Add-ins and Substitutes
- Toss in grains. For a more filling meal, you can toss grains like cooked quinoa, couscous, tabouleh, or bulgur into the salad. They will add protein, fiber, and extra texture, as well as make it more satiating.
- Add lime juice. Adding a little lime juice to your dressing with help keep the avocado from browning, as well as add some nice refreshing tanginess, too.
- Make it with fresh herbs. Try this salad with freshly chopped herbs, such as parsley, basil, mint, dill, or cilantro. Any of these would enhance the flavors of this Tomato Avocado Salad with Balsamic Dressing.
- Add more vegetables. You can make this salad with other vegetables, too. Try it with carrots, broccoli, corn, radish, bell peppers, or cauliflower.
How to Store
This Tomato Avocado Salad with Balsamic Dressing can be stored in an airtight container in the refrigerator for up to 2 days. The salad will get soggy as it sits, so if possible, only make what you will use in a day.
What to Serve with it
- Proteins. Serve this salad with a Vegan Black Bean Burger, Quick Maple Sriracha Tofu, or with Vegan Deviled Eggs.
- Tacos and Wraps. Plate it with Black Bean Tacos, Easy Hummus Wraps, Vegan Potato Tacos, or Vegan Breakfast Tacos for a low-carb morning meal.
- Pasta. This Tomato Avocado Salad with Balsamic Dressing goes great with Tomato Mushroom Spinach Pasta, Cucumber Pasta Salad, Creamy Lemon Spaghetti, and Creamy Vegan Spinach Orzo.
- Soups. Pair this salad with a soup, such as this Cabbage Soup, Creamy Broccoli Soup, Red Lentil Soup, or Vegan Chicken Noodle Soup.
I hope you love this Tomato Avocado Salad with Balsamic Dressing as much as I do. With so many fresh flavors and a tangy dressing, this recipe is perfect for summer.
More tasty vegan salad recipes:
Tomato Avocado Salad with Balsamic Dressing
Ingredients
For the balsamic dressing
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1 garlic clove, minced
- ¼ tsp. salt or to taste
- ⅛ tsp. pepper or to taste
For the salad
- 4 cups roughly chopped spinach/arugula mix
- 1 ½ cups sliced cherry tomatoes
- 2 medium avocados, cut into pieces
- 1 ½ cups cubed cucumbers
- ¼ medium red onion, thinly sliced
- 1 tbsp. nutritional yeast, to garnish optional
Instructions
- Make the dressing. Place all of the dressing ingredients into a small jar, cover with a tight lid, and shake well. Set aside.
- Arrange the salad. Place the greens, tomatoes, avocados, cucumbers, and onion into a large mixing bowl. Pour the dressing on top. Mix well. Serve immediately. Sprinkle some nutritional yeast on top, if desired.
Notes
How to Store
This Tomato Avocado Salad with Balsamic Dressing can be stored in an airtight container in the refrigerator for up to 2 days. The salad will get soggy as it sits, so if possible, only make what you will use in a day.Tips for the best Tomato Avocado Salad with Balsamic Dressing
- Choose good quality, fresh ingredients. The vegetables in this dish are the stars, so choose ripe, unblemished, and firm (but not hard) versions. The skins should be intact and smooth.
- Use firm avocados. Because these avocados are cubed and tossed with the other ingredients, you want them to be on the firmer side. They will hold their shape and not become mushy this way.
- Cut the vegetables to similar sizes. Try to cut the vegetables to a similar size, not much bigger than the leaves of the greens you use. This helps them be evenly distributed in each bite and not overwhelm the other ingredients.
- Make extra dressing. This tasty balsamic vinegar mixture can be doubled so you can use it on other salads and dishes. Keep it in a lidded container, like a Mason jar, for weeks of convenient use.
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