Thinly slice the onion, then soak it in a small bowl of water with a few drops of vinegar for at least 1/2 h. You can also leave it overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
Dice the tomatoes and put them in a salad bowl. Drain the onion and add it to the bowl. Cut the avocados in half and remove the stone. Then, using a melon-baller, spoon out small balls and add them to the bowl. If a melon-baller
is not available, simply dice the avocados.
Pour in the Classic Vinaigrette, add salt and pepper, then toss delicately to coat well with the vinaigrette. Serve right away.
Avocados should be prepared and added to the salad at the very last minute to avoid darkening.
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