Avocados are expensive, and I love guacamole. I make this easy avocado and tomato salad when I get a guac craving. This salad has the same delicious flavors as guacamole but with a different ratio of ingredients. It’s a great way to save money. I spoon this salad over anything-eggs and chicken, fish, or green salads. Sometimes I even scoop it out of the bowl. Budget-Friendly

To keep this recipe’s price down, we use Budget bytes principle #2: Use Ingredients Wisely. When using a more expensive ingredient, use plenty of cheaper ingredients to stretch the cost. In this recipe, I have added plenty of Roma tomato to stretch those avocados twice as far.

What else can I add?

This salad is great because you can make it in many different ways. You can make it even bulkier by adding more affordable ingredients. Try adding some rinsed, drained beans or frozen corn kernels that have been thawed. Add some boiled shrimp, whole or chopped.

How to Serve Avocado and Tomato Salad

When I make this salad, I put it on everything. I use it to top scrambled eggs or fried chicken, tortilla chips, and a large salad bowl. Sometimes I serve it as a side dish with my dinner.

How long does it last?

Since I always eat this whole batch within a few days, I am curious how long it will last. The lime juice helps to keep the avocados green, but their color will fade as they sit in the fridge. The flavors of the salad blend as it sits in the refrigerator. I found it delicious the next day. If I made this salad for guests, I would put it together before serving. If I were to make it for myself, I would happily eat the leftovers in the next few days.


Three avocados ($3.75)

Three small tomatoes for $1.08

1/4 red onion (0.11)

One clove of garlic ($0.08)

One jalapeno ($0.18)

1/4 bunch of cilantro ($0.23)

1 Tbsp Olive Oil ($0.08)

One lime (0.59)

1/2 tsp salt ($0.03)


Cut the tomatoes and avocados into dice. The red onion (without seeds) and jalapeno should be diced finely. Garlic and cilantro should be roughly chopped.

Add the tomatoes, avocados, red onions, cilantro, jalapeno, and garlic to a large serving bowl. Pour the olive oil on top. Add 1/4 tsp of salt and 1 Tbsp lime juice to the salad.

Stir the salad briefly, then add lime juice or salt according to your taste. I used 2 Tbsp of lime juice and 1/2 tsp of salt. Enjoy immediately or chill until ready to use.

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