Tomato and avocado salad

INGREDIENTS
1 ripe (but not overripe and going mushy or stringy) avocado
200g halved cherry or baby pomodorino tomatoes (or normal tomatoes cut into quarters or eighths)
Juice of 1/2 a small lemon
2 tbsp extra virgin olive oil

METHOD
Slice the tomatoes and place in a dish.
Halve the avocado and remove the pip.
Using a knife, cut the avocado into cubes whilst still in the skin, then scoop the diced avocado out with a spoon. Add to tomotoes.
Squeeze over the lemon juice, add the olive oil and season with salt and freshly ground black pepper.