This is Dave DeWitt's favorite summer salad. Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes. The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves. Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.
2 ripe avocados, peeled, de-seeded, and cut into large cubes
2 ripe tomatoes, coarsely chopped
2 or 3 fresh serrano chiles, seeds and stems removed, minced
1/2 bunch chives, minced
1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)
Combine all the ingredients in a large bowl, mix well, and serve. Allow the guests to select their own dressing.
Heat Scale: Mild