I first discovered this Tomato Avocado Salad many years ago while dining at a local Honduran restaurant called Tu Casa. Let me set the scene for you… if you don’t get to the restaurant before 12pm you’ll wait in a line out the door for a good half hour. Also, pretty much everyone in the restaurant including the patrons dining all speak spanish. So it’s always a little complicated when ordering. They have a large glassed “buffet” line and you tell the ladies behind the counter what you want. In my case, I point at what I want and attempt to speak the teeny tiny bit of spanish I know. The ladies then size you up… and base the amount of food they dish out on your plate by how small or large you are. I kid you not. This is real life. I kind of love it. My dish is always so much smaller than my husband’s serving. And my husband isn’t large he’s just tall!
While I was pregnant I would go and just order rice and beans with a large side of Tomato Avocado Salad. And then once the baby arrived it was a little more challenging to get to Tu Casa during the lunch rush hour. The place is itty bitty and let’s get real… strollers are not. So I started making my own Tomato Avocado Salad. My version is pretty darn close to the restaurant’s version. Fresh plum tomatoes, haas avocados, lime juice, and cilantro all mixed together for a creamy fresh tomato salad. If you love avocado’s and tomatoes then you’ll love this salad. The Tomato Avocado Salad pairs well with just about all Mexican dishes.
Tomato Avocado Salad
- 5 Plum Tomatoes quartered twice
- ¼ teaspoon salt
- 3 Haas Avocados
- 2 tablespoon cilantro minced
- 2 tablespoon lime juice
- Slice the plum tomatoes by quartering, then quarter again giving 1-inch chunks. Place them in a bowl and sprinkle with salt.
- Dice the avocado in large chunks, and place in the same bowl as the tomatoes. Then, pour lime juice on top and sprinkle with cilantro. Carefully mix well and let chill for 30 minutes. Eat the same day.