Peach, Tomato, and Avocado Salad

Peach, Tomato, and Avocado Salad | ChopChop


Come late summer, peaches and tomatoes are bursting from trees and vines. This surprising salad makes the most of their vibrant juiciness, and varies the texture and color with a little creamy green avocado. Serve it as a no-cook side dish—or swap it for salsa, and use it to top a quesadilla or scoop it up with whole-grain chips.

Hands-on time: 10 minutes
Total time: 10 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Measuring spoons
Large bowl
Rubber spatula


peaches, pitted and diced (“diced” means cut up into cubes or squares about the size of dice.)
tomatoes, cored and diced ( “cored” means with the stem and hard center part taken out.)
ripe avocado, peeled, pitted, and diced
1 tablespoon
olive oil
1 tablespoon
fresh lime, lemon, or orange juice
1⁄2 teaspoon
kosher salt
1⁄2 teaspoon
curry powder (if you like)


  1. Put all the ingredients in the bowl and stir together gently with the rubber spatula.
  2. ​Serve right away, or cover and refrigerate up to overnight.


Or else
For an herby salad: add 2 tablespoons chopped cilantro, mint, or basil leaves.
For a more substantial salad: add 1⁄2 cup crumbled feta cheese.
For a spicy salad or salsa: add minced jalapeño peppers to taste.