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Keto Salads

Avocado Tomato Salad

There’s something about a bright, zesty salad that makes summer meals feel effortless. I love how creamy avocado pairs with juicy tomatoes and a kick of jalapeño, all tied together with fresh lime and cilantro. This keto-friendly version skips the carbs but keeps all the flavor, perfect as a light lunch or a vibrant side to grilled proteins.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 240 Calories
Avocado Tomato Salad

Ingredients

  • Hass Avocados from Mexico, diced small
  • pint cherry tomatoes, quartered
  • tablespoons sweet onion, diced small
  • jalapeño, finely chopped
  • tablespoons cilantro, chopped
  • tablespoons extra virgin olive oil
  • tablespoons fresh lime juice
  • Salt to taste
  • head baby red romaine lettuce, trimmed and left as whole leaves
  • medium head frisee, washed and chopped
  • bunch watercress, washed and chopped

Instructions

  1. Step 1

    I start by combining the diced avocado, quartered cherry tomatoes, sweet onion, and finely chopped jalapeño in a large mixing bowl. Next, drizzle in the extra virgin olive oil and fresh lime juice, then scatter the cilantro over the top. A pinch of salt helps meld the flavors. I find that using a gentle folding motion keeps the avocado from breaking down too much. Cover the bowl and refrigerate for about 30 minutes

  2. Step 2

    this brief chill lets the ingredients marry. When you’re ready to serve, grab the crisp romaine leaves, frisee, and watercress. Toss the greens with the chilled avocado mixture just until everything is lightly coated. Give it a taste and adjust with more salt and a few grinds of black pepper. Serve immediately on chilled plates for a refreshing, keto-friendly salad that always feels like a treat.

Chef's Tip

I always pick avocados that yield slightly to gentle pressure—too soft and they’ll break apart. For the brightest result, I toss the greens in at the very last second so each leaf stays crisp and vibrant.

Storage Tips

Store any leftovers in separate containers: keep the avocado mixture airtight in the fridge for up to two days, and the greens in a bag with a paper towel to absorb moisture. When ready to eat, combine and enjoy cold.

Variation Tips

For added crunch, sprinkle in toasted pepitas or slivered almonds. If you prefer extra spice, leave the jalapeño seeds in. Grilled shrimp or seared steak slices turn this into a hearty main course. You can also swap the lime for lemon and use mint instead of cilantro for a whole new flavor profile.

Frequently Asked Questions