Avocado Recipe

Prepare produce

Wash cherry tomatoes, cilantro, and jalapeño. Pat dry. Halve the cherry tomatoes. Finely dice the red onion into small pieces (about 1/8–1/4 inch). Remove cilantro leaves from stems and roughly chop.

Cut and cube avocados

Slice each avocado lengthwise around the pit. Twist halves to separate. Remove pits with a spoon or carefully with a knife. Score the flesh in a grid pattern without cutting through the skin, then scoop out cubes with a spoon into a medium mixing bowl.

Combine salad ingredients

Add the halved cherry tomatoes, diced red onion, chopped cilantro, and finely minced jalapeño (use less or omit if you want milder) to the bowl with avocado. Gently fold with a rubber spatula or spoon to combine, taking care not to mash the avocado.

Season

Sprinkle the salt and black pepper over the avocado mixture and fold gently to distribute.

In a small bowl or measuring cup, whisk together the fresh lime juice, extra-virgin olive oil, and honey or agave (if using) until emulsified.

Pour the dressing over the avocado mixture and gently fold to coat all ingredients evenly. Taste and adjust seasoning—add more salt, pepper, or lime juice if needed.

Transfer the avocado salad to a serving bowl or plates. Garnish with extra cilantro leaves if desired. Serve immediately with tortilla chips or toasted bread and lime wedges on the side.

If not serving right away, press plastic wrap directly onto the surface of the salad to minimize browning and refrigerate for up to 1 day. Note: flavor and color are best within a few hours.