If you live in SF, may I recommend you make salad this with amazing chicharrones from 4505 Meats (you’ll find them on Thursdays at Mission Barlett St. Farmers Market, or check out their store in Hayes Valley. They are light as air, amazing)!
Recipe that follows is from Zarela Martinez, follow link to her original post
I medium-size ripe-red tomato, peeled, seeded, and chopped
3 to 4 scallions, white and some of the green part, chopped
1 or 2 fresh chiles, either jalapenos or serranos, tops removed but not seeded, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
½ cup mayonnaise
Salt to taste
2 ripe, firm avocados, preferably the black Hass variety
3 cups pork cracklings or rinds, about 3 cups), broken into large pieces
In a medium-size bowl, combine chopped, tomato, scallions, chiles, and cilantro with the mayonnaise. Taste and add salt if desired. Let rest 15 minutes
Peel the avocados and cut into ½-inch cubes. Add the avocados and cracklings to the tomato mixture, toss to combine well, and serve immediately.
Yields 4-6 servings