1. Combine first six ingredients in glass jar with screw-on lid. Refrigerate two to four hours, shaking occasionally.
2. Dice three soft peeled California avocados into airtight plastic refrigerator dish. Add 1 1/2 C diced tomatoes. Pour container 3/4 full of marinade. Close lid. Shake and invert plastic container until tomato and avocado are thoroughly coated with marinade.
3. Marinate two to four hours, shaking and inverting at least every fifteen minutes.
4. Serve in salad bowls on lettuce leaves.
5. To make it a light meal in a bowl, toss in thin-sliced summer sausage OR crabmeat OR cubed turkey breast before serving. Sprinkle Italian-flavored croutons over it.
6. In large salad bowl, toss mesclun or other greens. Pour tomato-avocado-marinade mixture over greens and toss thoroughly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.