AVOCADO SALAD

4 avocados, cut into bite-size pieces
1 Vidalia or other sweet onion, thinly sliced
2 medium cucumbers, thinly sliced
24 cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
Juice of 2 limes (about 1/4 cup)
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Combine all the ingredients in a large salad bowl and let sit for 30 minutes or so before serving.

Servings: 4
Adapted from source: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone