Peel the avocado and slice into slices. Squeeze over lemon juice to prevent the avocado from browning.
Halve the cherry tomatoes and thinly slice the red onion. Finely chop the chillies and pick the coriander/cilantro leave off the stems.
Place the sliced avocado, cherry tomatoes and red onion on a large platter/bowl and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Food stylist trick: As you'll know if you've ever tossed a salad with avocado in it, it tends to smoosh a little and make everything around it creamy. While that's not a problem, I prefer to gently assemble this salad to avoid that. I place the different components, almost in layers, in my serving dish of choice. Whisk the dressing together and pour over then very gently lift and toss the salad to avoid the avocado breaking up too much. This is of course 100% just for appearance-sake and I don't do this all the time but if you're serving to guests, this is a nice touch.