Avocado Heirloom Tomato Salad with Citrus Vinaigrette Feature Image

Heirloom Tomato Avocado Salad with Citrus Vinaigrette (Veracruz Style)

Half an avocado overflowing with diced heirloom tomato, tangy cotija, and minced jalapeno tossed with a lovely citrus vinaigrette. This Veracruz style salad is a perfect accompaniment to your healthy Mexican main dish!

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 245 kcal
Author Tamara


Citrus vinaigrette

  • citrus zest from the fruit prior to squeezing
  • 1/4 cup fresh citrus juice (see notes)
  • 1 tablespoon white wine or rice vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon agave nectar
  • 1/2 cup cilantro (leaves only) very finely chopped
  • sea salt/fresh ground pepper to taste

Heirloom Tomato Avocado Salad

  • 2 medium firm but ripe avocados halved lengthwise and pit removed
  • 1 cup heirloom tomatoes 1/2" dice (see notes)
  • 2 ounces cotija small dice or crumbled
  • 1 jalapeno, Fresno, or serrano pepper finely minced
  • a few grinds sea salt and fresh ground pepper
  • chopped cilantro to garnish


Citrus Vinaigrette

  1. Combine all ingredients in a mason jar (or similar). Shake vigorously. Taste for sweetness and seasoning. Set Aside.

Heirloom Tomato Avocado Salad

  1. Using a spoon, carefully remove the avocado halves from their skins.

  2. Combine tomatoes, cotija, and pepper in a medium prep bowl. Toss well. Season lightly (vinaigrette is seasoned to taste already).

  3. Pour the vinaigrette over the tomato mixture, and gently fold to combine.

  4. Spoon the tomato mixture into the avocado halves. Spoon any remaining vinaigrette over top. Garnish with chopped cilantro if desired. Enjoy!

Recipe Notes

I used blood orange and meyer lemon as they're in season here (as I'm writing the post). Any orange or tangerine should be an easy substitution. You can also use a combination. The agave nectar will probably need to be adjusted for lemon and lime juice. Grapefruit juice is another nice option. Taste and adjust the sweetener (salt and pepper too)! Don't forget to zest the citrus before squeezing.

I've used both full-sized heirloom tomatoes and tiny heirloom tomatoes. I love a variety of colors. Use the freshest, most flavorful you can find in any combination. You want to cut them pretty small to make the salad easier to eat.

You probably know your heat level preference better than I.  ;-) Choose accordingly. If you just can't handle heat at all, omit the pepper.

Macronutrients (approximation from MyFitnessPal): 245 calories; 6 g protein; 16 g carbohydrates; 18 g fat.