Ingredients:

  • 1 pint (300g) cherry tomatoes, halved
  • 2 medium (300g) ripe avocados, cubed
  • 1/4 cup (15g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro or parsley, chopped
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) honey or maple syrup
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Halve the cherry tomatoes and place them in a large mixing bowl. Dice the avocados into uniform 3/4-inch chunks and add them to the bowl along with the finely diced red onion.
  2. In a small jar or whisking bowl, combine the olive oil, lime juice, honey, salt, and pepper. Shake or whisk vigorously until the mixture is opaque and thickened, indicating the oil and acid have emulsified.
  3. Drizzle the dressing over the produce. Using a silicone spatula or large spoon, gently fold the ingredients from the bottom up, stopping as soon as the avocado is coated to ensure the chunks remain intact.
  4. Fold in the chopped cilantro just before serving.