Simple avocado salad

A month or so ago I got a random urge to make tamales from scratch, so I did. I doubt y'all want to make tamales from scratch, so I'll spare you the step-by-step (but it was actually really easy and they tasted great and I'll tell you how if you want). I wanted some quick and easy sides to serve with them, and the idea for this salad popped into my head, even though I do not eat avocados. Or raw onion. It's basically guacamole that's not mushed up, but Stacey liked it so much that she requested I make it again a couple weeks later, so I thought it was worth sharing.

2 ripe but not over-ripe avocados
1/2 a small purple onion, finely chopped
1 or 2 Roma tomatoes, seeded and finely chopped
1 lemon
sea salt

Dice avocados into medium-sized cubes (cut them in half lengthwise, remove the large pit, use a small sharp knife to cut down into each half in a grid pattern, turn each half inside out, and easily cut the resulting cubes from the peel). Place cubes in a small glass bowl and add tomato and onion. Cut lemon in half and squeeze both halves over avocado mixture (I put my hand underneath to catch the seeds and let the juice run through my fingers). Sprinkle with 1/2 tsp of sea salt or other coarse salt. Voila!

Fried Rice (Amanda)

2 cups rice (cooked)
assorted veggies cut up (I use shredded carrots, diced onion, zucchini, bean sprouts, and a handful of assorted frozen veggies--that big Costco organic bag)
2 eggs
soy sauce

In a hot wok, saute the veggies in a bit of olive oil or butter.
When the veggies are a bit tender, toss in the two eggs to scramble up with the veggies.
Add the rice.
Drizzle all with soy sauce to taste.
Let is sit on warm for a few minutes.

I serve this as a vegetarian meal, but you could add thinly sliced beef, shrimp, chicken, or pork, just as you'd find on a restaurant menu.