Combine the avocado, red pepper and onion in a medium to large bowl.
To make the salad dressing, combine the olive oil, minced garlic, lime juice, cumin, oregano, chili powder and cilantro together in a small bowl.
Pour the vinaigrette over the veggie mixture and toss everything together. Taste and add salt and pepper as needed, then serve or store in the fridge.
Notes
Store in an airtight container. This recipe will last for 2-3 days in the fridge, but if you're family likes it half as much as mine does it will be long gone by then.