Avocado and Cherry Tomato Salad

Cooking method

1. Step 1:

   

   The photo shows the main ingredients you'll need to make the salad. Get everything ready. First, peel the onion and garlic. Rinse the avocado, cherry tomatoes, lemon, herbs, onion, and garlic under running water.

2. Step 2:

   

   Cut the avocado in half and remove the pit. Peel it.

3. Step 3:

   

   Put the avocado in a salad bowl and mash it into pieces with a fork.

4. Step 4:

   

   Try not to turn the flesh into a purée — leave pieces of different sizes (as in the photo).

5. Step 5:

   

   Squeeze the juice of half a lemon into the salad bowl (you can use lime).

6. Step 6:

   

   Add a pinch of salt and some ground red pepper, plus allspice and chili to taste. Adjust the amount of seasoning to your liking.

7. Step 7:

   

   Cut the cherry tomatoes into small, irregular pieces. Why are mini tomatoes the better choice? They taste sweeter, juicier, and richer. You can use regular tomatoes of a sweet variety. Cut the onion and garlic into small cubes. Instead of red onion, you can use shallot or white salad onion — these varieties are great for vegetable mixes; they're milder and not very sharp. Add the cherry tomatoes, onion, and garlic to the avocado.

8. Step 8:

   

   Chop the herbs as finely as possible. You can use parsley, dill, basil, or cilantro. I used dill and parsley in the recipe. Dress the salad with olive oil and toss. Taste it again, add salt, and add a little more lemon juice if needed.

9. Step 9:

   

   The salad is ready!