1. Prepare the vegetables: Start by washing your cherry tomatoes and cucumber thoroughly. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces. Aim for uniform pieces so every bite is balanced.

2. Dice the avocado: Carefully cut the ripe avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into similar-sized pieces as your cucumber and tomatoes. A good visual cue for ripeness is that the avocado skin will be slightly dark and yield gently to pressure.

3. Finely dice the red onion: Peel and finely dice the red onion. If you find red onion too pungent, you can rinse it under cold water after dicing or soak it for a few minutes to reduce its sharpness.

4. Chop the cilantro (if using): Wash and roughly chop the fresh cilantro. This adds a wonderful fresh, herbaceous note, but it’s optional if you’re not a fan.

5. Combine ingredients in a large bowl: In a large mixing bowl, gently combine the diced avocado, halved cherry tomatoes, diced cucumber, and finely diced red onion. If using, add the chopped cilantro.

6. Whisk the dressing: In a small separate bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper until well combined.

7. Dress the salad: Pour the dressing over the vegetable mixture in the large bowl.

8. Gently toss to combine: Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the avocado; you want it to retain its shape. Serve immediately for the best texture and flavor.