Cut onion (½ a whole) into thin slices. Then cut lemon (½ a whole) into thin whole circles. Next, cut the cherry tomatoes (5-8) in half as well.
Carefully cut each of the three avocados in half. Take out the pits. I would recommend squeezing some of the leftover lemons over the surface of the avocados - to keep them from browning. Then use a spoon and carefully scoop out each half. Then cut the avocado into thin strips.
Take out a tupperware - one with a watertight lid. Add the avocados, lemon slices, onions and tomatoes. Pour in the sauce. Close the lid and give it a flip upside-down - to make sure the soy sauce coats all of the avocados.
Now place the tupperware in the refrigerator for 3-4 hours. (After 2 hours, open the fridge and give the container another flip to ensure even coating). Afterwards 3-4 hours, take it out and enjoy it as a topping on a rice bowl. Bon Appetit!
