1. In a large mixing bowl, combine the halved cherry tomatoes, the finely diced red onion, the optional minced jalapeño, and the chopped fresh cilantro. Give them a gentle toss to distribute the ingredients evenly.

2. Directly over the tomato and onion mixture, pour the fresh lime juice and the extra virgin olive oil. Sprinkle in the sea salt and freshly ground black pepper. Whisk everything together right in the bowl until the salt is dissolved and the oil and lime juice are lightly emulsified.

3. Gently add the diced avocados to the bowl. Using a rubber spatula or a large spoon, carefully fold the avocados into the tomato mixture. Use a scooping motion from the bottom of the bowl up to the top, turning the ingredients over on themselves. Be mindful not to stir or mix vigorously, as this will break down the avocado and turn your salad into mush.

4. Once everything is gently combined, take a small taste. Does it need more salt to make the flavors pop? A bit more lime juice for extra zing? Another crack of black pepper? Adjust the seasonings as needed, giving it one last gentle fold.

5. For the best flavor, texture, and color, this salad should be served immediately after it’s made. The vibrant green of the avocado is at its peak, and the textures are perfectly crisp and creamy.