- 1 pint Cherry tomatoes, halved
- 1/4 Red onion, chopped
- 1 tbsp The Olive Grove’s Strawberry balsamic vinegar
- 1 tbsp The Olive Grove’s Blood Orange extra virgin olive oil
- 1/4 c Chopped fresh cilantro
- 2 Avocados, diced
- Pinch Sea salt and ground pepper
Combine tomatoes, onion, vinegar, olive oil and cilantro in a bowl and toss. Add avocado and toss gently. Season to taste with sea salt and pepper.