Salads · 15 min
Avocado Tomato Salad with Walnut, Olive & Sun-Dried Tomato Tapenade
- 15 min
- 2–6 servings
- 343 kcal / serving
A light, creamy avocado pairs with juicy tomatoes and a bright tapenade built from olives, sun-dried tomatoes, and walnuts. It comes together quickly for a straightforward weeknight salad.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ⅛ cupKalamata olives, pitted
- 4sun-dried tomatoes, oil-packed
- 2tomatoes
- ¼ cupwalnuts
- avocados
From the pantry: black pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- 2tomatoes
- avocados
Pantry & dry goods
- ¼ cupwalnuts
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
- 4sun-dried tomatoes, oil-packed
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| sun-dried tomatoes, oil-packed | 4 | 8 | 12 |
| tomatoes | 2 | 4 | 6 |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk the oil, vinegar, salt, and pepper together in a small bowl to make a simple dressing.
- Finely mince the walnuts, olives, and sun-dried tomatoes, then fold them into the dressing to form the tapenade.
- Rinse and pat dry the tomatoes, cut them in half lengthwise, then slice into thin half-moons.
- Prepare the avocado by washing, halving, and removing the pit; scoop the flesh out and cut it lengthwise into thin slices.
- Arrange the tomato slices and avocado on plates, then spoon the tapenade over the top.
- Taste and adjust with a light drizzle of olive oil if desired and serve.
Two tips
- Prep the tapenade ahead and refrigerate with the dressing to meld flavors.
- If you want a different texture, drizzle extra virgin olive oil over the plate before serving, using any pantry oil you keep on hand.
Nutrition per serving
- Calories
- 343 kcal
- Protein
- 5 g
- Carbs
- 17 g
- Fat
- 31 g
- Fiber
- 9 g
- Sodium
- 174 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.