- 1/3 cup torn fresh cilantro leaves
- 1/4 cup olive oil
- 1 tablespoon finely chopped red chili (such as Fresno)
- 1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
- kosher salt and black pepper
- 4 avocados, quartered
- Combine the cilantro, oil, chili, lime juice, and ¾ teaspoon each salt and pepper in a medium bowl.
- Spoon the salsa over the avocado and top with the lime zest.
- Serve immediately.