Add the diced avocados, cucumbers, red onions, cherry tomatoes and cilantro in a large bowl.
Top with the olive oil, white wine vinegar and lemon juice.
Toss together gently, sprinkle with sea salt and black pepper, and serve immediately.
Don't like cilantro? Simply leave it out or substitute some fresh dill instead.
To keep the avocado salad from turning brown, make sure to toss it well with lemon juice.
To store the salad, spritz a little more lemon juice on top and cover it with plastic wrap so that it’s actually touching the salad and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown. Then close the container with it’s regular top and place it in the fridge.
I recommend serving and eating the salad on the same day it's made, but if you have leftovers, they'll last in the fridge for 2 to 5 days.