Cut a ripe avocado in half and remove the pit.  Squeeze lemon juice over entire surface of exposed avocado fruit to prevent the surfaces from browning. Spread a lovely leaf of Boston lettuce on a plate. Place the avocado halves on top of the lettuce. Fill the avocado cavities with a generous teaspoon of fresh squeezed lemon juice and a 1/2 teaspoon of shoyo (Japanese soy sauce). Garnish with fresh cracked black pepper. Float 1/2 of a cherry tomato inside each cavity. Eat with a spoon, like Roberta.

http://ahostmom.wordpress.com/2009/07/13/roberta-the-italian-avocado-eater/