Tomato-Avocado Salsa

By Michelle Buhr • Photography by Brian W. McDonald

1 avocado, peeled, pitted and cut into 1/2-inch chunks
Juice of 1 lime
3 tomatoes, peeled, seeded and coarsely chopped
1/3 cup diced red onion
1 clove garlic, minced
1 small jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1 teaspoon kosher salt
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/4 cup finely chopped fresh cilantro

Place all ingredients in a medium bowl. Toss gently until well combined. Serve immediately.