Ingredients

• 4 small heads green radicchio, washed and dried, or baby romaine or escarole
• 1 cup cherry tomatoes, cut into pieces
• 1 ripe avocado, peeled and cut into bite-size pieces
• 1 red onion, peeled, halved and thinly sliced, such as Tropea
• 1/2 lemon, juiced
• Extra-virgin olive oil, for dressing (about 1/4 cup)
• Salt and freshly ground black pepper

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Instructions

1. Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately.