Rhonda's Tomato-cado Salad

Rhonda's Tomato-cado Salad

Aunt Elisa’s Favorite Salad Dressing Reading Rhonda's Tomato-cado Salad 1 minute Next Colonial Bread

This delicious five-star recipe was originally called Tomato/Cucumber/Avocado/Basil Salad. Hope you enjoy the salad as much as we enjoyed the name change.


1 avocado (diced into ½ inch cubes)
3 tablespoons fresh squeezed lemon juice
3 cups tomatoes (diced into ½ inch pieces)
1 cup cucumbers (peeled and diced into ½" pieces)
¼ sweet onion (sliced fine)
¼ cup basil leaves (minced)
2 tablespoons fresh cilantro leaves (minced)
2 tablespoons extra virgin olive oil
1 small garlic clove (minced)
1 teaspoon all-purpose seasoning
½ teaspoon Celtic or Himalayan Salt (or to taste)


1. Place avocado in glass bowl and coat with 1 tablespoon lemon juice.
2. Place tomatoes, cucumber, onion, basil, cilantro into bowl with avocado.
3. Whisk together remaining lemon juice, olive oil, minced garlic and seasonings.
4. Pour dressing over veggies and gently stir to coat all ingredients.
5. Serve immediately. ENJOY!

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