Rachael Ray's Non-profit Organization Yum-o!

INGREDIENTS:

• 1/2 head iceberg lettuce, chopped
• 1/2 medium size red onion, diced
• 1 ripe mango, peeled and diced
• 1 small red bell pepper, seeded and cut into thin strips
• 1 ripe Hass avocado
• 2 limes

DIRECTIONS:

1. Chop and dice the iceberg lettuce, onion, mango and red pepper. Ask a grown-up helper (GH) for help with the chopping, if you need it.
2. In a salad bowl, combine the chopped iceberg lettuce, mango, red bell pepper and the onion.
3. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved avocado. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves. Chop the avocado into bite-size pieces and add the avocado pieces to the salad.
4. Slice the limes in quarters and squeeze them over the salad. Drizzle with about three tablespoons of EVOO. Season with salt and pepper, and toss to coat.