Cilantro gives is what I really like. First time I ever had it was at a Del Taco in Georgia. They had an open container of it to spoon onto your plate and I spooned a lot of it. I have made it a few times. If your tomatoes are washed out and no good. You can use 50% canned diced tomatoes and 50% washed out fresh tomatoes. When I have no lime or lemon around I use apple cider vinegar.
Florida doesn't grow cilantro? It's in every grocery store in Texas. I planted it in the garden, it seeded, and now I have a volunteer crop of 100 s.f. every fall OUTSIDE of the garden growing wild.
Fresh cilantro is much better than store bought, there's no comparison really. It does best in cool weather, planted in the fall or late winter, and can stand hard freezes into the teens with no damage. It doesn't freeze or dry well. Like all herbs their flavor (oils, flavanoids) is best just before and at the start of flowering. As it seeds it goes downhill. Come heat it will bolt (seed).
Regarding that recipe, I never eliminate the citrus juice, just commented that the juice of 2 lemons for 3 avocados is ridiculous. I want to taste the cado, not lemon juice or onion. Those flavors should be in the background IMO.
In Texas we use limes (key/Mex preferred) and with one or two avocados just a light squeeze is all you need to keep it fresh and "bright". I often kick it up a notch with a dash of garlic powder.
