Toss everything together but the avocados. I serve that separately because a couple of the kids don't like it, PLUS if you have any left you can squeeze lemon juice on top to keep it from turning brown, then cover it and stick it in the fridge so you can eat the rest later.
Whisk your dressing ingredients together and drizzle on top of the salad when you're ready to serve.
You can crunch up some organic corn chips for the top if you'd like, but we just served it with cheese quesadillas. (Only Kent and the kids had those, though, I didn't want to waste the stomach space, I had two helpings of this awesome salad instead.)