You can tell an avocado is ripe when the skin is very dark, almost black, and it has some “give” to it. But don’t wait till it’s too soft, or the flesh will be mushy and may even turn black.
It looks like there’s no red onion in this photo. If you don’t have red you can cheat and use a regular ol’ yellow onion. But red looks prettier.
4 or 5 ripe avocados (the small “Hass” type)
1 pint grape or cherry tomatoes
1 can hearts of palm, drained
1/2 cup red onion, chopped
3 Tbs. lemon juice
2 Tbs. mayonnaise
1 tsp. salt or more to taste
black pepper to taste
Slice each avocado lengthwise, and twist to open it. Remove the pit. (I do this by sticking a knife into the pit and pulling it out, probably not the safest method.)
Cut the avocado into cubes by slicing lengthwise and widthwise while it’s still in the skin; then use a tablespoon to scoop out the cubes into a large bowl. Scrape any avocado meat that remains into the bowl as well.
Cut each grape or cherry tomato in half, unless they are very small, and add to the bowl.
If your hearts of palm aren’t already sliced or in pieces, slice them and add to the bowl.
Add the chopped onion.
Sprinkle with lemon juice and add just enough mayonnaise to hold the ingredients together. The avocado is very moist and also full of oil, so you won’t need much mayo.
Season with salt and pepper to taste.
If you serve on individual plates (rather than letter people help themslves), it looks nice on top of a lettuce leaf.
Serves 4 to 6