As you might imagine, this salad doesn't keep very well. The lemon will keep it from browning for at least a few hours, but don't press your luck.
1 large, crunchy pear (I think I used something like a gong pear), 1/2-in diced
2 avocados, not too ripe (refrigerate before cutting), 1/2-in diced
about 12 mint leaves, chiffonade-cut (i.e., rolled up and cut into thin strips)
lemon juice to taste (about 1/2 of a lemon)
Toss pear, avocado, and mint together in serving bowl. Squeeze lemon juice over the salad and give one more little mix. Serves 4.