Creamy Avocado Salad

imageThis easy recipe contains only 4 ingredients. It’s easily doubled. I make it in the food processor but it’s easy to do by hand as well. The only fat this contains is the good kind—from the avocado itself. Try it with some fresh bread and a slice or two of lettuce.

I mentioned this recipe in my posts on food processors, but it’s so simple and tasty, it deserves its own post.


  • 1 clove garlic (more if you dare)
  • 1 ripe avocado
  • 2 tablespoons fresh lemon juice
  • 1 ripe, medium tomato.


  1. Process the garlic in the processor with the steel S-blade until minced.
  2. Add the avocado and pulse for a few seconds.
  3. Add lemon juice and tomato. Use the pulse button, or the on-off switch, to run the processor briefly. The avocado should still have some chunks, as should the tomato. If it gets mushy it will still be good, but it won’t keep as well.

If you want to do it by hand, mince the garlic, chop the tomato finely and mash the avocado with a fork. Then mix it all together.


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  1. I have been using your recipe for months, ever since you first posted it. It’s an easy and classy salad to make. I find it easier to make it by hand than in the food processor. Since I put away my avocados to ripen, the hardest part for me in making this salad is actually remembering that I have avocados to use. Working on that!

  2. This looks simple and lovely. I make a similar salad but I add a bit of cumin. Sometimes I also chop in a cucumber or two to add some bulk.
    Rivki @ Kosher Cooking for Ordinary People

  3. TIP: Put it in a tall skinny container, like a jar, to reduce surface area and browning. I think you can also sprinkle citric acid on top. I bought some but haven’t tried it yet.