Ingredients:

  • 3 Tbsp fresh lime juice
  • 2 Tbsp extra virgin olive oil
  • 1 tsp honey or maple syrup
  • 1 clove garlic, finely minced or grated
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 large ripe avocados (Hass variety), firm but yielding
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 large English cucumber, diced
  • 1/4 small red onion, finely minced
  • 1/4 cup fresh coriander (cilantro), roughly chopped
  • 1/2 cup crumbled feta cheese (optional)

Instructions:

  1. In a small bowl or jar, combine the lime juice, olive oil, honey/maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the dressing is emulsified (slightly thickened and uniform). Set aside.
  2. Halve the cherry tomatoes and dice the cucumber. Place them immediately into the large mixing bowl. Finely mince the red onion and add it to the bowl along with the chopped coriander. (Pro Tip: If sensitive to raw onion, soak the minced onion in ice water for 5 minutes, then drain thoroughly.)
  3. Halve the avocados, remove the pits, and scoop out the flesh. Dice the avocado into manageable, rustic chunks (about 1 inch / 2.5 cm). Add the diced avocado to the bowl immediately.
  4. Drizzle 2/3 of the prepared lime dressing over the contents of the bowl. Using a rubber spatula or wide spoon, gently fold the ingredients together—do not stir aggressively—until the vegetables and avocado are lightly coated. The goal is to distribute the dressing without crushing the avocado. Taste the salad and adjust seasoning (add remaining dressing, salt, or pepper) as needed. If using, gently fold in the crumbled feta cheese. Serve immediately for the best texture and color.