Peak summer means peak veggie season, and Avocado Salad is all about peak veggies. Focus on touch and smell when picking out the avocado, roma tomatoes, red onion, jalapeno, and cilantro you'll need for this recipe since your seasonings are going to enhance, not mask. With different textures and flavors, be prepared to give each vegetable separate attention in prep (ie. seeds and pulp should be removed from tomatoes; use extra care cutting your bolder flavors like onion and jalapeno). Gently toss everything together in a light dressing to bring this flavorful Deconstructed Guacamole Salad to life.
Combine the avocado, red onion, tomatoes, and jalapeno in a large bowl.
Make the dressing. Whisk the lime juice, olive oil, cumin, salt and pepper in a glass measuring cup until emulsified.
Pour the dressing over the salad, then gently toss.
Top with fresh cilantro and serve immediately.
Whole, thinly sliced jalapeños will bring more heat; double it if you want more. Seeded and minced jalapeños will still be flavorful, with a much milder kick.
Storage: this salad is best enjoyed immediately. The lime juice will prevent the avocados from browning immediately, but it's not an ideal recipe for meal prep. It will stay fresh in a tightly sealed container in the fridge for a day at best.