Slice each avocado lengthwise around the seed. Twist halves to separate. Carefully remove the pit with a spoon or by tapping with a knife and twisting. Scoop the avocado flesh into a medium mixing bowl.

Mash

Add the lime juice and salt to the bowl. Using a fork or potato masher, mash the avocado to your preferred texture — leave some chunks for a rustic side or mash smooth for a creamier spread.

Combine Mix-ins

Drizzle the olive oil over the mashed avocado. Fold in the quartered cherry tomatoes, minced red onion, and chopped cilantro until evenly distributed. Season with black pepper and crushed red pepper flakes. Taste and adjust salt, lime, or pepper as needed.

If using, sprinkle toasted sesame seeds on top for a nutty finish.

Serve

Transfer the avocado mixture to a serving bowl. Garnish with an extra cilantro sprig and a light drizzle of olive oil if desired. Serve immediately with warm tortilla chips or toasted bread and lemon/lime wedges on the side.

Note: To prevent browning if holding briefly, press a piece of plastic wrap directly onto the surface of the avocado and refrigerate up to 1 hour.