Latino blend salad

This recipe was inspired by a delicious mid-afternoon meal on the last cruise taken with the ex - a Christmas present from me to celebrate the end of breast cancer treatment.  Little did I know at the time that he already had one foot, and another appendage, out the door.
I used Hanover premium Latino Blend for the base of the salad, and added some other ingredients that were included in a beautifully composed salad I enjoyed for lunch on the ship while I nursed his sea-sickness.
It is a very easy adaptation, and a great contribution to a potluck or picnic.

1 16-oz package Hanover Latino Blend frozen veggies, thawed
1 avocado, roughly chopped
1/4 C red onion, chopped (optional)
1/2 C fresh cilantro, roughly chopped
Juice of 1 lime
1/8 C extra virgin olive oil
Course sea salt
Black pepper
handful of grape or cherry tomatoes, cut in half

Thaw veggie mix in microwave.  Mix in next seven ingredients.  Add tomatoes just before serving.  This dish keeps for a few days before the avocado fades.