Avocado Salad recipe

This refreshing salad is out of the ordinary and makes a good accompaniment to spicy meals. To select a ripe avocado, purchase a hard one. Allow to ripen unrefrigerated 2-5 days until it yields to some finger pressure all over, but never as much as a ripe peach.

1 medium or 2 small avocados
Salt and pepper, to taste, about 1 teaspoon each
2 tablespoons lime juice
1/4 cup regular or light mayonnaise
1/2 cup chopped onion
2 cups chopped iceberg lettuce
Cherry tomatoes or tomato wedges

Peel avocados and cut into 1-inch cubes. In a salad bowl, mix salt, pepper, lime juice and mayonnaise. Add avocado and onion; mix slightly. Add lettuce and toss lightly. Garnish with tomatoes.