Step 1

Dice the avocados. Slice the cherry tomatoes in half. Slice the red onion into slivers. Chop the herbs. Mince the garlic.

Step 2

In a large bowl, whisk together the lemon juice, Dijon mustard, and kosher salt. Gradually whisk in the olive oil.

Step 3

Add the chopped avocado, tomato, red onion and herbs and mix gently to combine. Salad is best the day it’s made. Leftovers store refrigerated for 1 day.