Ingredients:

  • 2 Large Ripe Hass Avocados, cubed (300g)
  • 1 pint Cherry Tomatoes, halved (300g)
  • 1/2 medium Red Onion, thinly sliced (60g)
  • 1/4 cup Fresh Cilantro, chopped (10g)
  • 2 tbsp Extra Virgin Olive Oil (27g)
  • 1 tbsp Fresh Lime Juice (15g)
  • 1 tsp Honey (7g)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 clove Garlic, minced (3g)
  • 1/4 cup Crumbled Feta Cheese (35g)

Instructions:

  1. In a small glass jar, combine the olive oil, lime juice, honey, grated garlic, salt, and pepper. Shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  2. Slice the red onions thinly into half-moons. Soak them in cold water for 5 minutes then pat dry. Place the halved cherry tomatoes and sliced onions in a large non-reactive mixing bowl.
  3. Carefully add the cubed Hass avocados to the bowl. Pour the prepared dressing immediately over the avocados to create an acid barrier and prevent browning.
  4. Add the fresh cilantro and gently fold the ingredients using a silicone spatula to ensure the dressing coats every surface without breaking the avocado cubes.
  5. Top with crumbled feta cheese if desired and serve immediately to maintain the structural integrity of the tomatoes.