Instructions
Step 1: Slice the avocados in half, remove the pit, and cut into wedges or cubes.
Step 2: Wash and halve the cherry tomatoes.
Step 3: Thinly slice the red onion.
Step 4: In a large bowl, combine the avocado, tomatoes, and red onion.
Step 5: Drizzle with olive oil and fresh lemon juice.
Step 6: Sprinkle with chopped parsley, salt, and black pepper.
Step 7: Gently toss everything together until well coated, being careful not to mash the avocado.
Step 8: Serve immediately for the best flavor and texture.
Storage and Reheating Tips
This salad is best enjoyed fresh, as avocados tend to brown over time. If you need to store it, place it in an airtight container and refrigerate for up to 1 day. To help prevent browning, add a little extra lemon juice before storing. This dish is not suitable for reheating; serve it chilled or at room temperature.
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