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Caribbean Avocado and Tomato Salad

A vibrant, no-cook salad of creamy avocado, ripe tomatoes, and crisp red onion dressed with fresh lime, olive oil, and a hint of scotch bonnet heat. Light, refreshing, and ready in minutes.

15 minEasyServes 4210 cal/serving

CaribbeanSaladNo-CookVeganVegetarianMediterraneanHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 avocados ripe avocados, pitted, cubed
  • 4 medium ripe tomatoes, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 pepper scotch bonnet or habanero pepper, seeded, minced
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.

  2. 2

    Combine 4 avocados pitted, cubed ripe avocados, 4 medium diced ripe tomatoes, 1/2 small thinly sliced red onion, 1/2 pepper seeded, minced scotch bonnet or habanero pepper, and 1/4 cup roughly chopped fresh cilantro in a large salad bowl.

  3. 3

    Drizzle the dressing over the salad and toss gently to coat, taking care not to mash the avocado.

  4. 4

    Taste and adjust seasoning. Serve immediately.

Questions

How long does Caribbean Avocado and Tomato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Caribbean Avocado and Tomato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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