1 large avocado
1/2 small to medium onion, red onion best
1 small garlic clove
1 medium ripe tomato
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp vinegar
black pepper (optional- I usually don't)
Peel garlic clove. Put in a mortar & pestle with the salt and pound until a thick past forms. If you don't own a mortar & pestle, place the salt on a cutting board with the chopped garlic clove on top. With the side of a large chef's knife, flat meat tenderizer or anything else hard and flat, grind and mash into a paste. Place in a salad bowl.
Chop the onion very fine or slice very fine. Add to garlic mixture with oil and vinegar. Stir well, cover and set aside for a while (if more than 15 minutes or so, refrigerate). Just before serving, cut the tomato into cubes and lay out on a paper towel to drain. (I do NOT seed the tomatoes. They are extremely healthy - see Tomato Seeds & Clot Prevention. It's the juice, in any case, that changes the flavor and can be drained off easily.
Peel the avocado as and cut into cubes. Immediately add to the vinegar-oil mixture
and stir to coat so the avocado won't turn brown. Add the chopped tomatoes
and mix lightly. Serve on a bed of lettuce, with freshly ground black pepper
if you wish.