Prepare vinaigrette ingredients. Add lime juice, mustard, honey or agave nectar, salt and pepper to blender.
Blend on medium for 5-10 seconds to combine. With blender on low-speed, remove lid and slowly add oil. Blend until the dressing has become emulsified and all ingredients fully integrated.
Pour into a bowl and stir in cilantro. Dressing is complete! This will make more than is needed for this dish, but the extra can be used as a vinaigrette on your favorite salad. I recently tried it on the massaged kale salad, also "vine-great!" (yeah I just did that…)
Prepare the avocados by first cutting in half. Cut into the fruit until you hit the seed and run the knife in a circle to create two vertical halves. Twist the pieces to separate. The seed should stay in one side or the other. If you are confident with your chef’s knife, use the bottom edge of the blade to gently whack the seed. Then give it a twist and the seed should pop out. Use caution!
Turn the avocado cut side down on the cutting board and gently score the hard outer skin from bottom to top. Use your thumb and fore finger to grab the wedge-shaped piece of skin and peel it back. If your avocados are still firm, this should be clean and easy. If you forgot about your avocados and they got a little soft, it might be a bit messy. Repeat until all avocados are peeled.
Chop the avocados into medium-large chunks, about ¾ to 1 inch pieces. Gently add to a large salad bowl.
Cut grape tomatoes in half (vertically) and add to salad bowl with avocados. Wait to stir! The avocados are fragile creatures and like to melt away with too much handling.
Add Limey Vinaigrette and stir gently. Taste and adjust salt and pepper.