You’ve been buying a lot of hass avocados – what are you making? Summer’s the time for guacamole but our favorite use for avocados is even simpler. As a teenager in France, we were taken in by an artist friend of a friend in his 80s who treated us to this simple salad preparation. It may be the first salad whose recipe we committed to memory. Serve alone or put over lettuce – it is even better if the flavors are given some time to marinate.

Avocado, Tomato & Red Onion Salad

2 hass avocados
2 tomatoes
1 red onion
olive oil
salt
pepper

Slice the avocados in half and remove the pit (an easy way to do this is to hack it with a knife until the knife sticks then slowly turn the knife, which will unscrew the pit). Slice the avocado halves into crescents, score the crescents to the skin with a knife then slice the sections off the skin. Dice tomatoes in rough dice approximately the same size as your avocados – they should be 3/4 inch cubes. Chop onion to fine dice and put in a bowl with avocados and tomatoes. Drizzle with olive oil and salt and pepper to taste and toss gently so the avocado and tomato are coated but not mashed