Versatile California Avocado-Tomato Salad

Helaine Norman


On a hot, lazy weekend summer day I felt like making something light for lunch for my hubby and me without much fuss. I remembered seeing a recipe online. I created one similar using what I had in the kitchen. I served it with some hard boiled eggs I already had in the fridge and some Brie cheese but it is a meal itself as it has vegetables and protein. It’s versatility speaks for itself. We enjoyed it and will have it again. There was plenty for more than just the two of us. I used balsamic vinegar this first time but because of it’s color I would not suggest it for presentation.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • 1
    fresh california avocado, cut into pieces
  • 1-2
    beefstake or 4-6 roma tomatoes, coarsely cut into pieces
  • 1 can(s)
    chick peas, drained, rinsed, drained again
  • 1/2-3/4 c
    canned black olives, drained and coarsely cut
  • 1/2 c
    extra virgin olivemoil
  • 1/2 c
    vinegar of choice
  • 1/2-3/4 c
    canned corn or frozen thawed corn (optional)
  • 1 tsp
    smoked paprika
  • 1 tsp
    cumin or tumeric
  • ·
    spices to taste: salt, pepper, garlic powder, onion powder
  • 1/2 c
    fresh chopped cilantro for garnish (optional)
  • ·
    favorite veggie or corn chips

How to Make Versatile California Avocado-Tomato Salad


  1. Mix altogether except for the chips and cilantro.
  2. Sprinkle cilantro over all.
  3. Use chips crumbled up in a separate bowl to add atop each serving or on the side to be used like a dip.
  4. Serve in a bright festive serving dish and enjoy this versatile salad.

Printable Recipe Card

About Versatile California Avocado-Tomato Salad

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