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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