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Kalyn's Kitchen

Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette

For spring I love salads like this Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette and this tasty vegan salad is low-glycemic, gluten-free, and South Beach Diet friendly! Use Salad Recipes to find more recipes like this one.

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Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette found on KalynsKitchen.com

This tasty Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette 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.

Avocado, Tomato, Edamame, and Red Onion Salad found on KalynsKitchen.com

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. 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 Low-Carb Almond and Parmesan Baked Fish or Slow Cooker Salsa Chicken with Lime and Melted Mozzarella.

More Salads with Avocados

Pinto Bean Salad with Avocado, Tomato, Red Onion, and Cilantro 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, Avocado, Cilantro, and Lime from Kalyn’s Kitchen

Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette

For spring I love salads like this Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette and this tasty vegan salad is great for lunch!



  • 1 medium-sized avocado, diced into bite-sized pieces
  • 1 T fresh lime juice, to toss with avocado
  • 1 cup diced cherry or grape tomatoes
  • 3/4 cup shelled edamame (or less if you want to reduce carbs)
  • 1/4 cup finely diced red onion

Cumin-Lime Vinaigrette

  • 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


  1. Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin.
  2. Then use your fingers or a spoon to remove cut avocado pieces to a plastic bowl. (If you’ve never cut an avocado using this method, you can read how to cut and peel an avocado at Simply Recipes.
  3. 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.)
  4. If using frozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados.
  5. Cut tomatoes in half and dice red onions and add to avocados.
  6. In small bowl, stir ground cumin,  Spike Seasoning, and Vege-Sal into the 2 T lime juice, then whisk in olive oil a little at a time until dressing is emulsified.
  7. Pour dressing over avocado mixture, then stir gently to combine.
  8. 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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Avocado, Tomato, Edamame, and Red Onion Salad is a great option for any phase of the 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.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette found on KalynsKitchen.com

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    62 Comments on “Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette”

  1. Bernadette, so glad you like it. Thanks for letting me know.

  2. I absolutely LOVE this salad, i make it at least a couple times a month to bring as a lunch to work… great colors too. Thank you so much for the post! Instead of vege-sel or the other spice (which I don’t have) i use chili powder-salt-bbq rub combo, but only about 1/4-1/2 tsp.

  3. This sounds so appetizing and so healthy! Can’t wait to try this.

  4. Really like the idea of trying this with chickpeas! I might try that too.

  5. This is absolutely AMAZING, and the colors are fantastic. My favorite salad from now on. As a veggie, i really appreciate it, and i always have a couple avo’s on hand. Next time i might swap edamame for chickpeas and see how that goes. This salad changes everything, thanks for posting it!

  6. This looks fabulous – I’m going to make it tonight…I know the mister won’t touch it which is fine with me – I’ll get to eat it all! Thanks so much for posting this – it’s like I found what I was looking for!! xo, Nan

  7. That salad looks really good!

  8. What a delightful salad! So colorful and appetizing!



  9. Oakley, thanks!

    BtB, So glad you liked it. I love the idea of adding some chili powder and cayenne too for a more Southwest feel.

    Andrea, thanks. That means a lot to me! The shrimp and macaroni salad is one of my most-loved dishes for my whole family. That’s something I make for every family party, all year round. It’s also my 84 year old dad’s absolute favorite dish, so I try to make it for him as often as I can.

  10. Wow thanks for the tip about keeping ripe avocados in the fridge! Fantastic!

    Also, in another of your posts, the combination of shrimp and macaroni salad is genius.

    I’d say you are on a roll but really you are just consistently good. 🙂

  11. Kalyn! We made this last night for our shabbos (Sabbath) dinner and it was SO GOOD! I made corn tortillas from scratch and we had bean tacos with this on the side. We doubled the recipe, and the two of us finished the entire bowl of avocado salad within 24 hours (oops!) Delicious. This will become a mainstay for us. I improvised on the spices – Using cumin and dried coriander plus a little chili powder, salt and cayenne. (In place of the Spike & Vegesal since we don't have those). Thanks so much.

  12. this looks so so so so fresh and tasty!

  13. Definitely agree, there is no bad way to eat avocado!

    Now I’m overwhelmed with jealousy that Susan gets pre-shelled edamame. I think I’ll have to start nagging my store to carry those (especially because I hate the excess packaging on the shelled ones you buy at Costco, even though the quality is good.)

  14. This salad looks so great! I just love edamame, and have been looking for new ways to use them. I am able to buy packaged, shelled edamame in the produce section of my market. They are ready to use as is. Definitely going to try this one!

  15. That’s so good to know about storing avocados. My favorite use of avocado is so simple – sliced with a little bit of olive oil, salt and pepper for dinner.

  16. That looks way to pretty to eat!

  17. This is SO perfect for me. Like so many of your other dishes, it’s great lunch food for me for days.

    And I found that out about avocados last year, don’t remember where. Yes, TOTAL lifesaver. Great tip.

  18. Glad people are liking this. I do like a lot of lime, so if you aren’t quite as into lime, put a bit more olive oil so the dressing isn’t as strong.

  19. Thanks for the recipe. I just started the South Beach Diet last week and have been loving all the recipes and info on your site. I made this salad for lunch today and it was great! I had some leftover cucumbers I threw in and I thought they complimented the tastes very nicely. One comment was that there was a little too much lime for me – I’ll probably cut back a little next time I make it. Thanks!!

  20. Now, that would totally satisfy my cravings right now.. Thanks for the tip about avocado in the fridge – that will definitely come in handy next time I find cheap avo’s!