Cut the avocados in half lengthwise, twist to separate the halves. Remove the pits, then cut them into about ¾-inch dice. Transfer to a large serving bowl. Cover with plastic wrap or foil if not used right away.
To the bowl of avocados, add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper. Cover and set aside.
In a medium bowl, whisk together lime zest, lime juice, honey, cilantro, apple cider vinegar, minced garlic, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
Drizzle the dressing over the salad, gently toss to combine. Garnish with cilantro and serve immediately.
Recipe Yield: 6 cups
Serving Size: ½ cup
MAKE IT VEGAN: Use maple syrup instead of honey in the dressing.
Storing: Place in an airtight container, refrigerate for up to 1 day.