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Two bowls of salad are on a blue and white striped table cloth, with an empty avocado shell, salt and pepper grinders and half a lemon | Hurry The Food Up

Avocado Tomato Salad – A perfect summer salad

Course: Salads, Side Dish
Cuisine: Vegan, Vegetarian
Time: 8 minutes
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2
Calories: 374kcal
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  • 2 slice bread (eg. whole grain toast)


  • Put the sunflower seeds in a saucepan over a low heat. They only need 3 or 4 mins, don’t forget about them!
  • While they’re toasting grab the arugula, give it a quick rinse and pat or drain dry.
  • Slice the avocado(s) open, remove the stone, and scoop out the flesh. Cut it into little chunks, roughly 2cm each. Drip the lemon juice and a bit of salt and pepper onto the chunks.
  • Cut the cherry tomatoes in half.
  • The seeds should be done by now, time to serve.
  • Layer the rocket into a wide bowl, followed by the tomatoes and avocados. Sprinkle the seeds over the bowls next. Add a little more salt and pepper, drizzle the oil then balsamic cream/vinegar over the top and…..you’re done!
  • Enjoy your delicious vegan salad :)
  • Optional: Serve with a slice or two of whole grain toast if that’s what you fancy.


Serving: 792g | Calories: 374kcal | Carbohydrates: 21g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 253mg | Potassium: 824mg | Fiber: 10g | Sugar: 6g | Vitamin A: 519IU | Vitamin C: 40mg | Calcium: 48mg | Iron: 2mg