Tomato & Avocado Salad

 I'm a big fan of salad of almost any kind, but this one is a favorite for sure.  I became a lover of avocados in my 30s thanks to my friend Scott.  I simply had not eaten anything with an avocado in it prior to his introducing me to his version of guacamole.  I'm forever grateful and I miss him.  He's one of my guardian angels.

This salad is perfect when you need something pretty and delicious, yet simple to finish off your dinner menu. 

1/4 cup plus 2 Tbsp freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry tomatoes, halved through the stem

1/2 cup thinly sliced red onion

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 oz baby arugula (or spring mix, if you prefer)

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them or scoop them out with a spoon, and cut in 1/2" dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.  

In a small glass measuring cup whisk together the remaining 2 Tbsp of lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1/2 tsp pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 tsp salt and 1/2 tsp pepper, and toss well.  Taste tor seasonings (you want the salad) and serve at room temperature.