Tomato Avocado Carrot Celery Salad Recipes

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

Provided by Layla

Time 5m

Number Of Ingredients 13

Ingredients

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.

TOMATO, SWEET ONION, AND CELERY SALAD

Tomato, Sweet Onion, and Celery Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick
3 celery stalks with leaves, thinly sliced crosswise
2 tablespoons thinly sliced fresh basil
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons heavy cream
Coarse salt and freshly ground pepper

Steps:

Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Cucumber, Tomato, And Avocado Salad Recipe by Tasty image

Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil

Provided by Robin Broadfoot

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil

Steps:

Slice then dice cucumber.
Slice then dice tomatoes.
Slice avocado and carefully remove stone. Scoop out inside and dice.
Peel onion and remove tops. Then slice.
Chop cilantro and place in a large salad bowl with previous ingredients.
Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams

TOMATO, AVOCADO, CARROT & CELERY SALAD

Tomato, Avocado, Carrot & Celery Salad image

Fresh, healthy, simple, and delicious! Hit your local Farmer's Market, chop and chill! I discovered this as I was trying to come up with a way to get some veggies and I was craving something crunchy and refreshing. I had planned to make a citrusy dressing of some sort to drizzle over it, but if your tomato is full of flavor, you don't need it! A wonderful afternoon snack. (Completely original recipe - but so simple, not sure I can call it a recipe!)

Provided by Sheila W.

Categories Corn

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 large ripe tomatoes
4 celery ribs, leaves removed
1 ripe avocado (it's ok if it's even a little over ripe and soft)
1/2 cup corn (thawed)

Steps:

Chop into bite size chunks according to preference. (The larger the chunks, the more distinct the flavors - my personal preference). Combine and toss. No dressing required!
For variety, add fresh cilantro perhaps?

PAN-ROASTED CORN AND TOMATO SALAD

Pan-Roasted Corn and Tomato Salad image

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

Steps:

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams

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