This is great served on toasted whole wheat bread, on crackers, in a lettuce wrap, or on a bed of salad greens.

I think you could leave the mayo out but that little bit really makes it taste like a traditional "salad" and I recommend using it. A little goes a long way here.

Don't be skimpy on the salt and pepper, they really bring out the flavors in this dish.

Tip on how to cut the avocado: Cut the avocados in half, remove the pit. While holding one half in the palm of your hand (flesh up) use a butter knife to slice the avocado into chunks (while it's still in the skin, use the knife to cut is a few times from the top to the bottom and then cut it again from side to side, making little squares out of the cut lines). Then use a spoon to scoop the cut flesh from the skin/shell. It's all chopped and ready to go, just scoop it right into the bowl!