Cut avocado down into bite-sized chunks after peeling and removing the pit. Place in a bowl and squeeze lime onto avocado right away to avoid it from browning!
Slice cherry tomatoes in half. A really sharp blade works well, as does a serrated knife so you don't squirt tomato guts all over your kitchen.
Build the salad by placing your avocado with lime, tomatoes, and cilantro on a plate. You could chop up the cilantro, but the look of whole leaves is nice and rustic. Drizzle over your oil, a very light drizzle, and season with salt and pepper.
This is a salad you'll want to eat right away while the avocado is still fresh.