From Baba’s kitchen · Old-school favorite

Avocado
Salad

Before there was avocado toast, there was avocado salad! Creamy avocado, juicy tomato, onion, salt, pepper, and mayo—simple food that never needed fixing.

About 10 minutes 4 servings No cooking

Print Recipe HerePDF · 8½ × 11 inches · 1 page

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Before avocado toast, this is how we ate avocados.

How Baba makes it

Directions

1
Place the avocado, tomato, and onion in a medium bowl.
2
Add the mayonnaise, salt, and black pepper.
3
Fold everything together gently so the avocado stays a little chunky instead of turning into a mash.
4
Taste and add a little more salt, pepper, or mayonnaise if needed. Serve right away or chill briefly before serving.

Baba’s tip

Use avocados that are ripe but still firm, and fold the salad gently. You want creamy edges with plenty of good avocado chunks left in the bowl.

Best served fresh as a cool side with grilled meat, fish, sandwiches, or a simple summer supper.

Avocado
Salad

Directions

Let’s talk about this recipe.

Comments

Did you eat avocado salad before avocado toast was a thing?

AvocadoSalad

Directions

Let’s talk about this recipe.

Comments

Did you eat avocado salad before avocado toast was a thing?

Avocado
Salad