Wash and halve the cherry tomatoes. Cut the ripe avocados in half, remove the pits, scoop out the creamy flesh, and dice it into bite-sized pieces for a delightful texture.

In a dry skillet over medium heat, gently toast the pepitas until they become golden brown and fragrant, approximately 3-5 minutes. Set aside to cool.

In a large bowl, combine the diced avocados, halved cherry tomatoes, drained red onion, and freshly chopped cilantro.

Drizzle fresh lime juice and high-quality olive oil over the mixture. Season generously with salt and pepper; toss gently to combine.

Just before serving, fold in the toasted pepitas to keep that delightful crunch intact.

Transfer the salad to serving dishes, drizzling with extra lime juice if desired for added zest!