Avocado Salad by April Garcia

I stand in my kitchen
as she stood
in hers
and carefully dice
plump, red H-E-B tomatoes
—their juices running
across the wooden cutting board
creamy avocados,
crunchy, iceberg lettuce.

In a bowl,
I mash
the cubes
with garlic powder,
with olive oil,
and add
the lemon juice
before folding it all together.

The same savory dish
Gran prepared
—by blending ingredients
in a concoction
that is as delicious
as the blended personalities
aunts, uncles, and cousins
gathered around
that old chipped and faded
red picnic table—
enjoying avocado salad.