Avocado Cherry Tomato Salad

This recipe is a dupe from Lemonade, use the avocado skins and pits to make natural dyes!


Find the full recipe here:


  • 4 firm-ripe California Hass avocados, halved, pitted, peeled, and cut into chunks
  • 1 pint cherry or grape tomatoes, halved crosswise
  • 1/4 cup pine nuts, toasted
  • 1/4 cup Lime Vinaigrette (recipe below)
  • Coarse salt and freshly ground black pepper
  • Lime Vinaigrette
  • Juice of 2 to 3 limes, (about 1/4 cup)
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup canola oil
  • 3 tablespoons chopped fresh cilantro leaves


  1. In a mixing bowl, combine the avocados, tomatoes and pine nuts.
  2. Make vinaigrette: In a blender, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
  3. Add vinaigrette to salad. Toss gently
  4. Season generously with salt and pepper. Serve chilled.
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