Best Tomato Avocado And Cilantro Salad Recipes

TOMATO-CORNBREAD SALAD WITH AVOCADO AND CILANTRO

Tomato-Cornbread Salad with Avocado and Cilantro image

This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices.

Provided by USA WEEKEND Pam Anderson

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

Ingredients

5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
1 ½ pounds tomatoes, stemmed and cut into medium dice
salt, to taste
2 medium garlic cloves, minced
½ large red onion, cut into small dice
¼ cup chopped fresh cilantro
2 ripe avocados cut into medium dice
¼ cup olive oil
2 tablespoons red wine vinegar
Ground black pepper, to taste

Steps:

Adjust oven rack to center position and heat oven to 250 degrees.
Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 22.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 5 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 250.9 mg, Sugar 4.7 g

TOMATO, AVOCADO, AND CILANTRO SALAD

Tomato, Avocado, and Cilantro Salad image

This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 small tomatoes, cored and cut in eighths
1 small white onion, thinly sliced
coarse salt
freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
2 ripe avocados, peeled, pitted, and sliced lengthwise
3/4 cup fresh basil or cilantro leaves

Steps:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

CORN SALAD WITH TOMATO, AVOCADO, AND LIME CILANTRO DRESSING

CORN SALAD WITH TOMATO, AVOCADO, AND LIME CILANTRO DRESSING image

Categories Salad Corn

Number Of Ingredients 11

Ingredients

3 ears corn
1 large tomato
2 ripe avocado
2 scallions
1/4 c fresh cilantro
Dressing:
2 T freshly squeezed lime juice
2 garlic cloves, finely chopped
1/2 t kosher salt
1/2 freshly ground black pepper
1/4 c extra-virgin olive oil

Steps:

Cook corn al dente, cool, and slice from cob. Refrigerate until ready to serve. In a bowl, whisk together lime juice, garlic, salt and pepper. Whisk in the oil. Refrigerate until ready to serve. When you are about to serve: - dice the tomato and avocados - chop the scallions and cilantro - combine the corn, tomato, avocado, scallion and cilantro - add the dressing and toss well to coat

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Cilantro, Avocado, Tomato, and Feta Salad image

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Steps:

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g