Wash and dice the Roma tomatoes into bite-sized pieces and place them in a large salad bowl.

Peel and slice the English cucumber and add those crunchy pieces to the bowl.

Thinly slice the red onion and incorporate it for sharpness.

Scoop and cube the ripe avocados and add to the mix.

In a small bowl, combine the extra virgin olive oil and fresh lemon juice, whisking until well blended.

Drizzle the dressing generously over the bowl of chopped veggies and prepare for a gentle toss.

Use a large wooden spoon to gently toss the salad, coating all ingredients evenly.

Before serving, sprinkle the salad with sea salt and freshly ground black pepper, tasting and adjusting as desired.

Serve immediately for the best texture.