Chunky Avocado Salsa

Ingredients

• 3 large ripe avocados or 4 small-to-medium avocados, diced
• 1 pint cherry tomatoes, quartered
• 1 cup chopped red onion (about 1 small onion)
• ½ cup finely chopped fresh cilantro
• 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
• ¼ cup lime juice (from 1 to 2 limes)
• 1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste
• ½ teaspoon ground coriander (optional)*

Instructions

1. In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
2. Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.