Ingredients:

  • 3 medium ripe Hass avocados (about 570 g total weight before pitting)
  • 2 Roma tomatoes, seeded and diced (225 g)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup (40 g) finely diced red onion
  • 1 small jalapeño, seeded and minced (about 1 tablespoon (10 g))
  • 1/2 cup (15 g) packed chopped fresh cilantro
  • 3 tablespoons (45 ml) fresh lime juice (from about 2 limes)
  • 2 tablespoons (27 g) extra virgin olive oil
  • 1 small garlic clove, finely grated (3 g)
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/4 teaspoon (0.6 g) ground cumin
  • 1/8 teaspoon (0.3 g) freshly ground black pepper

Instructions:

  1. Cut each avocado lengthwise around the pit, twist the halves apart, and strike the pit with the blade of a knife. Twist and lift it out. Keep the avocados whole.
  2. Score each avocado half in a crosshatch pattern without piercing the skin, then scoop the cubes into a separate small bowl and set aside. Work one half at a time.
  3. Cut the Roma tomatoes into 1/2-inch (1.25 cm) pieces, removing the seeds. Halve the cherry tomatoes.
  4. Dice the red onion finely. Remove the seeds and membranes from the jalapeño, then mince. Chop the cilantro roughly.
  5. Combine the lime juice, grated garlic, salt, cumin and pepper in a small jar or bowl. Whisk for 30 seconds until the salt dissolves.
  6. Slowly drizzle in the olive oil while whisking until the dressing looks slightly cloudy.
  7. Add the diced Roma tomatoes, cherry tomatoes, red onion and jalapeño to the large bowl. Pour the dressing over them and toss. Let rest for 20 minutes until the tomatoes release their juice and the onion loses its raw bite.
  8. Stir in about two-thirds of the chopped cilantro. Reserve the rest for garnish.
  9. Add the avocado cubes and fold with a rubber spatula in 3 to 4 slow turns, just until everything is coated.
  10. Taste and add a pinch more salt or a squeeze of lime if needed. Sprinkle with the reserved cilantro and serve immediately.
  11. To store, press plastic wrap directly onto the surface of the salad, cover and refrigerate for up to 24 hours. Stir gently before serving.