Mexican Avocado Tomato Onion Salad

Ingredients

2 ripe avocados, sliced or cut into large chunks

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1 small jalapeño, finely chopped, optional

2 tablespoons fresh cilantro, chopped

1/4 cup crumbled cotija cheese or queso fresco, optional

1 tablespoon extra virgin olive oil

2 tablespoons fresh lime juice

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1/4 teaspoon ground cumin, optional

Pinch of chili powder or Tajín, optional

Extra lime wedges, for serving

In a large serving bowl, add the sliced avocados, halved cherry tomatoes, and thinly sliced red onion.

Add the chopped jalapeño and fresh cilantro for a brighter Mexican-style flavor.

In a small bowl, whisk together the olive oil, fresh lime juice, salt, black pepper, cumin, and chili powder or Tajín if using.

Pour the dressing over the avocado, tomato, and onion mixture.

Gently toss everything together, being careful not to mash the avocado.

Sprinkle cotija cheese or queso fresco over the top for a salty, creamy finish.

Taste and adjust with more lime juice, salt, or cilantro if needed.

Serve immediately as a fresh side dish with tacos, grilled chicken, carne asada, enchiladas, rice bowls, or tortilla chips.