Avocado, Tomato, and Edamame Salad
I love avocado salads like this Avocado, Tomato, and Edamame Salad that has an amazing cumin-lime vinaigrette!
This tasty Avocado, Tomato, and Edamame Salad is something I make over and over, especially in the spring when I’m craving salad but summer veggies aren’t that good yet.
I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.
Avocados are still kind of a splurge item around here, but I did buy a big bag recently and a few days later I had some left to make this amazing Avocado, Tomato, Edamame, and Red Onion Salad. This is the kind of big-flavor and not-much-fuss salad I could eat for days before I’d ever get tired of it, and luckily there are still a couple of avocados left in the fridge.
How to Make Avocado, Tomato, and Edamame Salad:
(Scroll down for complete recipe with nutritional information.)
- To make two servings, first dice one avocado into a plastic bowl, then add 1 T fresh lime juice and stir until avocado pieces are all coated with lime.
- Cut cherry or grape tomatoes in half until you have enough to make about a cup of tomatoes. (All these measurements can be adjusted to taste, but I wanted about equal amounts of avocado and tomato.)
- I also diced red onion, but didn’t take a photo of it.
- I buy frozen edamame that can be microwaved and then popped out of the pod, and I love them (although I hate all the packaging that comes with this product.) One packet yielded about 3/4 cup shelled edamame. This was the only part of the recipe that was a bit labor-intensive, but it still only took a few minutes to shell the edamame.
- For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
- I was just winging it, but I loved how the dressing turned out. I’m into lots of lime, but if you like it more tame you could add a bit more olive oil.
Make it a Meal:
I eat Avocado, Tomato, Edamame, and Red Onion Salad often as just a whole-meal salad for a light lunch, but it would make a good meal for spring with with Almond and Parmesan Baked Fish or Slow Cooker Salsa Chicken.
More Salads with Avocados
Pinto Bean Salad with Avocado and Tomatoes from Kalyn’s Kitchen
Avocado-Pine Nut Salad from Recipe Girl
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn’s Kitchen
Grated Carrot and Avocado Salad from Chocolate and Zucchini
Vegan Tomato Salad with Cucumber and Avocado from Kalyn’s Kitchen
- 1 medium-sized avocado, diced into bite-sized pieces
- 1 T fresh lime juice
- 1 cup diced cherry tomatoes
- 3/4 cup shelled edamame (more or less to taste)
- 1/4 cup finely diced red onion
- 2 T fresh lime juice
- 1/4 tsp. ground cumin
- 1/4 tsp. Spike Seasoning
- 1/4 tsp. Vege-Sal (or salt)
- 1 1/2 T extra-virgin olive oil
- Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin.
- Then use your fingers or a spoon to remove cut avocado pieces to a plastic bowl.
- Put diced avocado into a plastic or glass bowl and toss with 1 T fresh lime juice, stirring to make sure all the avocado is coated with lime juice. (This keeps the avocado from turning brown while you prep the other ingredients.)
- If using frozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados.
- Cut tomatoes in half and dice red onions and add to avocados.
- In small bowl, stir ground cumin, Spike Seasoning, and Vege-Sal (affiliate links) into the 2 T lime juice, then whisk in olive oil a little at a time until dressing is emulsified.
- Pour dressing over avocado mixture, then stir gently to combine.
- Taste for seasoning, and add more salt or Vege-Sal if desired. This is fantastic served right away.
I had leftovers for lunch that had been in the refrigerator overnight and it was great (even though normally I never refrigerate tomatoes.) Recipe created by Kalyn.
Amount Per Serving: Calories: 330Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 10gSugar: 5gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is a great option for any phase of the original South Beach Diet or any low-glycemic eating plan. All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber. If you’re watching carbs, check the net carbs to see if it’s too much of a splurge for you.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.