Tomato Avocado Salad

This is a fresh, delicious lunch inspired by the cuisine of Central America.

You can play with how you arrange the sliced tomatoes, avocadoes, onions, and herbs, then drizzle them with lime, olive oil, salt and pepper.

Pair it with some toasted bread or a side of beans for a mid-day meal to power your afternoon.


  • 1 avocado, sliced
  • 2 tomatoes, sliced
  • 1 small onion, sliced
  • 1 lime or lemon, squeezed
  • 1 Tbsp extra-virgin olive oil
  • Chopped parsley, basil leaves, or other fresh herbs
  • Salt and pepper to taste


Wash and slice all the veggies.

Arrange the tomato, onion, and avocado in layers on your plate.

Drizzle with lime juice and olive oil.

Sprinkle the fresh herbs on top.

Enjoy your salad!


“I have not failed. I’ve just found 10,000 ways that won’t work.” – American inventor Thomas Edison

May you find the way that does work for whatever you are puzzling on today.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Tomato Avocado Salad”

  1. maitricookswithlove Avatar

    So fresh and tasty!

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