Ingredients:

  • 2 large ripe avocados (approx. 14 oz / 400g)
  • 2 cups (300g) cherry tomatoes, halved
  • ½ cup (50g) red onion, finely diced
  • ¼ cup (15g) fresh cilantro or flat-leaf parsley, chopped
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) white balsamic vinegar or apple cider vinegar
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Dice the avocados into uniform 1-inch cubes. Place them immediately into a large mixing bowl and drizzle with a teaspoon of the lime juice to prevent browning.
  2. Halve the cherry tomatoes and finely dice the red onion.
  3. In a small jar or bowl, combine the olive oil, lime juice, balsamic vinegar, salt, and pepper. Whisk vigorously or shake the jar until the mixture is emulsified, creamy, and opaque.
  4. Add the halved tomatoes, diced red onion, and chopped herbs to the bowl with the avocado.
  5. Pour the emulsified dressing over the top. Using a silicone spatula or large spoon, gently fold the ingredients from the bottom up until evenly distributed, ensuring the avocado chunks remain intact.