Avocado Recipe

Prepare produce

Wash the cherry tomatoes and cilantro. Halve the cherry tomatoes. Finely dice the red onion (use about 1/4 cup). If using jalapeño, halve, remove seeds for less heat, and finely mince.

Prepare avocados

Slice each avocado in half lengthwise and remove the pit. Use a spoon to scoop the flesh out of the skins and place into a medium bowl. Immediately drizzle 1 tablespoon of lime juice over the avocado to prevent browning and gently toss or slice into bite-sized pieces with a knife in the bowl.

Combine ingredients

Add the halved cherry tomatoes, diced red onion, minced jalapeño (if using), and chopped cilantro to the bowl with avocado. Drizzle the remaining 1 tablespoon lime juice and 1 tablespoon olive oil over the mixture. Gently fold everything together with a rubber spatula or large spoon until evenly coated, taking care not to mash the avocado.

Season and finish

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or lime juice as desired. Sprinkle toasted pumpkin seeds on top if using for crunch.

Serve

Serve immediately as a side salad, on toasted bread, tossed with greens, or spooned onto grilled fish or tacos. If not serving right away, press plastic wrap directly onto the surface of the salad to minimize air contact and refrigerate for up to 4 hours.