2tablespoons(8g)chopped cilantro plus more for garnish
½cup(120ml)avocado oilor olive oil
Cut the avocados into ¾-inch dice. Transfer to a large serving bowl.
To the bowl of avocados add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper.
In a medium bowl whisk together lime juice, apple cider vinegar, cilantro, minced garlic, lime zest, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking using a thickened dressing is formed. Taste and season with more salt and pepper as desired.
Drizzle the dressing over the avocado salad, gently toss to combine. Season with salt and pepper as desired.
Garnish avocado salad with cilantro on top and serve immediately.
Recipe Yield: 6 cups
Serving Size: ½ cup
MAKE IT VEGAN: Use maple syrup instead of honey in the dressing.