Leave the avocado at room temperature for 5 days to ripen, then store it in the refrigerator. Finely chop the onion and cherry tomatoes.

Cut the avocado in half around the pit, then scoop out the flesh with a spoon.

Mash the avocado with a spoon until smooth.

Combine the mashed avocado, chopped onion, and tomatoes in a bowl. Add 3 tbsp lemon juice.

Season with salt and black pepper to taste.

Mix everything well until evenly combined.