Inspired by Joyce Goldstein in her Mediterranean Fresh cookbook, my wife and I served this to some friends to great reviews. As it says, you mostly just chop.
The vinaigrette, avocados, and walnuts add fat — but it is mostly good fat.
We also used less dressing than the recipe in the cookbook since it makes enough for three salads.
Tip: Try slicing the avocado in half lengthwise. The slippery pit stays in one of the halves. Bring your sharp chef’s knife down vertically on the pit. It will stick. Rotate on the horizontal plane 90 degrees and the pit jumps out. Scoop out the flesh and chop into 1/2 inch pieces.