Avocado Salad with Spicy Vinaigrette

This recipe comes from our mom, via her friend Reita. She serves with a tamale casserole she makes.

2 large Hass avacados, halfed, pitted & sliced into half-inch wedges

1/4 of one large red onion, very thinly sliced

one handful of cherry tomatoes, halfed

For the vinaigrette:

2 T olive oil
2 T red wine vinegar
1/4 t. garlic powder
2 dashes of hot sauce
1/4 t. salt
1/4 t. pepper

Combine avacado, onion & tomatoes in a large bowl and stir gently, and set aside.
In a mason jar, combine olive oil and next five ingredients.  Shake vigorously to mix.  Pour over avacado mixture and toss gently to coat.  Can be served chilled or at room temperature.

Serve on a bed of lettuce.