Japanese Salad - cooking recipe

Ingredients

2 ripe avocados
2 Tbsp. lemon juice
1 (8 3/4 oz.) can pineapple tidbits, drained
1 Tbsp. chopped onion
1 clove garlic, crushed
2 or 3 chopped green chili peppers
1 large tomato, chopped
salt and pepper to taste

Preparation

Halve avocados.
Scoop out insides and cut in cubes.
Mix with remaining ingredients.
Refill shells.
Chill.
Makes 4 salads.