Halve each avocado lengthwise, remove pits, and scoop flesh out with a spoon. Cut the avocado into 1-inch cubes and place gently in a large mixing bowl. To preserve color while you finish, squeeze about 1 tablespoon of the lime juice over the avocado and toss lightly.

Chop tomatoes and cucumber

Core and dice the tomatoes into roughly 1/2- to 3/4-inch pieces. Peel the cucumber if the skin is thick; slice in half lengthwise, remove seeds with a spoon if watery, then dice to match tomato size. Add to the bowl with avocados.

Slice onion & add cilantro

Thinly slice the red onion into half-moons (about 1/8-inch thick). If you want milder onion flavor, soak the slices in cold water for 5 minutes then drain. Roughly chop the cilantro leaves and tender stems and add both onion and cilantro to the bowl.

Add cheese

Crumble the queso fresco or feta and sprinkle it over the vegetables, reserving a tablespoon for garnish if desired.

Dressing & Seasoning

In a small bowl or jar, combine fresh lime juice, olive oil, honey, ground cumin, sea salt, black pepper, and red pepper flakes (if using). Whisk or shake vigorously until the dressing is smooth and slightly emulsified. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a little more honey if you prefer sweeter balance.

Pour about two-thirds of the dressing over the salad mixture. Gently fold the ingredients with a wide spatula or spoon 6–8 times until combined and the avocado is coated but not mashed. Add the remaining dressing a little at a time if you want more coverage; avoid overmixing.

Optional Garnish / Add-ins

If using pepitas: toast them in a dry skillet over medium heat 2–3 minutes until fragrant and lightly browned; cool for a minute and sprinkle over the salad.

If using radish or bacon: arrange thin radish slices on top for crunch and color. If using bacon, crumble pre-cooked crispy bacon and scatter over the finished salad.

Finish & serve: Transfer salad to a serving bowl or platter. Sprinkle the reserved cheese and an extra pinch of cilantro. Serve immediately at room temperature or chilled for up to 30 minutes. Leftovers will darken as avocados oxidize; store tightly covered with plastic pressed onto the surface and consume within 12–24 hours.