This tomato and avocado salad is quick, easy, and refreshing. It’s a perfect salad all by itself or as a topping for piece of broiled fish. I made this and served it as a nice and cool component to my Spicy Shrimp and Coconut Rice meal.
Finely dice 1/2 of a red onion. If you want a bit more spice, add a diced jalapeño too. Place in a bowl with 2-3T red wine vinegar. Let them sit there for a bit and it will take some of the bite out of the onions. Dice 2-3 tomatoes. Salt them. Add on top of the onions in the bowl but don’t stir yet.
Add a handful of chopped cilantro and the juice of a lime. Set aside until ready to serve. When ready, add 2 diced avocados. If you need a reminder on the best way to dice an avocado, check out this post. Top with the juice of another lime. Salt and pepper to taste. Gently stir the ingredients together and serve!