2pintscherry tomatoesrainbow or medley if you can find them
2hass avocadosripe, but still firm
½of a medium sized red onion
2tablespoonsfresh minced parsley
Juice of 2 limes
Salt and pepper
Slice avocados in half, remove the pit and scoop out the flesh. Cut avocados into bite sized chunks and place into a medium sized mixing bowl. Squeeze 1 lime over the avocados, sprinkle with a pinch of salt and stir gently.
Slice cherry tomatoes in half and add to the bowl with the avocados.
Thinly slice the red onion and add it to the bowl.
Add olive oil, juice of 1 lime, minced garlic and salt and pepper in a small container with a tight fitting lid. Shake vigorously to combine. Pour over the salad and toss to coat well.
Taste salad and add salt and pepper to taste.
Grape tomatoes and cherry tomatoes can be used interchangeably.
I like red onion for color, but white can also be used.
For a more spanish flare, use cilantro Instead of parsley.
To get the most juice out of the limes, roll them on the counter first using your palm and pressing down slightly.