Craft the Vinaigrette : In the small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, and lemon zest. Add the minced garlic, sea salt, black pepper, and the pinch of red pepper flakes. Whisk vigorously until the dressing is emulsified. Set it aside for at least 10 minutes to allow the flavors to meld.
Prepare the Tomatoes : Rinse and dry the tomatoes. Core them and chop them into generous 1-inch (2.5 cm) cubes. Place the cubed tomatoes into the glass mixing basin.
Slice the Aromatics : Peel the small red onion, cut it in half, and slice it into very thin half-moons. Roughly chop the fresh parsley. Add both to the basin with the tomatoes.
Dice the Avocados : Slice the avocados in half lengthwise and remove the pits. With a knife, carefully score the flesh of each half into a grid pattern, creating chunks. Be sure not to cut through the skin.
Dress the Base : Pour the prepared vinaigrette over the tomato and onion mixture in the basin. Gently fold with the silicone spatula until everything is lightly coated.
Add the Avocado : Using a large spoon, scoop the diced avocado flesh out of the skins and add it to the salad.
Final, Gentle Toss : Carefully fold the avocado into the salad with one or two motions. The goal is to combine everything without mashing the avocado. For peak flavor, allow the salad to rest at room temperature for 15 minutes before serving.
