A dash of hot sauce, optional3 tablespoons chopped red onion or shallot1 tablespoon chopped fresh cilantro: Whisk together the lime juice; cilantro; hot sauce, if desired; and a generous pinch of salt in a small mixing bowl. Slowly add the olive oil, whisking to combine into an emulsion.: Pour the vinaigrette into the mason jar. Add the onion, followed by the jalapeño and diced tomato. Layer on the mixed greens and then the cilantro.
Cut the avocado in half and discard the pit. Use a spoon to separate the flesh from the peel. Cube the avocado, and layer it on top of the salad greens. Sprinkle with the lime juice. Seal the jar, and refrigerate until ready to use.
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