This is my husband's favorite salad. It's also perfect for pesach.
Here's a tip for you: My brother-in-law owns the best sushi take-out-place in town. I once asked him "Avocados go bad so quickly -- how do you make sure they are always perfectly ripe for your sushi?" He told me that he buys them when they are hard and puts them in the fridge, they are ready in about a week and stay ripe longer than if you leave them out.
Here's another avocado tip: Many people think it is impossible to salvage half of an avocado. Nope! I learned the trick. With your finger, apply a thin layer of olive oil to the leftover half of the avocado. Make sure the oil coats all of the surface. Then wrap the avocado in tin foil and place it in the fridge to use later. The oil will protect it from the air and the foil will protect it from the light. Air and light are the two factors that make avocado spoil quickly. You can keep it for up to a week or so this way.
Now...onto the recipe. (FINALLY) This one is really simple.
You'll need:
Two tomatoes
Two avocados
Half of a red onion or sweet onion like vidalia.
Half of a lemon
Olive oil
Salt Pepper
Dice the tomatoes, and red onion and set a side. Dice the avacado right before serving. Drizzle with olive oil. Squeeze the lemon over the salad, add salt and pepper to taste. Mix everything together and serve to a happy husband.
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