This salad is the one Debi makes at many of their family gatherings in Tuscany. Avocados are still a novelty in Italy, and many Italians don't usually use them as an ingredient. It's easy to make and is always a crowd pleaser.
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
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.