Best 6 Tomato Zucchini And Avocado Salad Recipes

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**A Culinary Journey into Freshness: Tomato, Zucchini, and Avocado Salad Recipes**

Indulge in a vibrant symphony of flavors with our tantalizing tomato, zucchini, and avocado salad recipes. These culinary creations are a testament to the beauty of fresh, seasonal ingredients, offering a delightful balance of tangy, sweet, and creamy textures. From a classic tomato and avocado salad with a zesty dressing to a hearty zucchini and avocado salad with grilled chicken, our recipes cater to diverse tastes and preferences. Prepare to embark on a culinary adventure that celebrates the goodness of nature's bounty.

Here are our top 6 tried and tested recipes!

EASY TOMATO AVOCADO SALAD



Easy Tomato Avocado Salad image

Provided by Layla

Time 5m

Number Of Ingredients 13

2 cups chopped tomatoes (about 1/2 inch (any type of tomatoes you like))
2 ripe avocados (cubed)
1/4 small red onion (sliced)
1/4 cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp. extra virgin olive oil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Additional optional add ins:
1 small cucumber (sliced)
1/2 cup chickpeas
1/2 cup black beans
1/2 cup feta or cubed mozzarella

Steps:

  • In a large salad bowl, place the tomatoes, avocado, and cilantro.
  • Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste. Gently toss.
  • Serve immediately or cover with plastic wrap in fridge for up to 2 hours.

HEIRLOOM TOMATO & ZUCCHINI SALAD



Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

  • In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

EASY TOMATO AVOCADO SALAD



Easy Tomato Avocado Salad image

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

Steps:

  • In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

ZUCCHINI AVOCADO SALAD



Zucchini Avocado Salad image

From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

Provided by winkki

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups zucchini, cubed and lightly steamed
1 haas avocado, peeled,pitted,and cubed
1/4 cup oil (I use canola or canola/olive mix)
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
salt

Steps:

  • Combine all ingredients.
  • Cover and chill at least one hour.

ZUCCHINI-TOMATO SALAD



Zucchini-Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

3 small zucchini, about 1 pound total
4 ripe plum tomatoes, sliced
1/4 cup finely chopped onion
1 hard-boiled egg, coarsely chopped
8 flat anchovy fillets
Salt and freshly ground pepper to taste
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh parsley or basil

Steps:

  • Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
  • Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE



Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette image

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
½ red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your salad is bursting with flavor. Look for tomatoes that are deep red and slightly soft to the touch.
  • Use a variety of zucchini. Different types of zucchini will give your salad different flavors and textures. Try using a combination of green, yellow, and pattypan squash.
  • Don't overcook the zucchini. Zucchini should be cooked until it is just tender-crisp. Overcooked zucchini will be mushy and bland.
  • Use a light vinaigrette dressing. A heavy dressing will overwhelm the delicate flavors of the vegetables. A simple vinaigrette made with olive oil, lemon juice, and a pinch of salt and pepper is all you need.
  • Add some fresh herbs. Fresh herbs will brighten up the flavors of the salad. Try adding basil, oregano, or thyme.

Conclusion:

This tomato, zucchini, and avocado salad is a refreshing and healthy side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful salad, give this one a try!

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