1. Cut the avocados in half and remove the pit.
2. Using a spoon, carefully scoop out the flesh of the avocado in one piece.
3. Cut the flesh into large cubes and place them in a bowl.
4. Pour in the lemon juice and oil. Season with salt and pepper. Add the chopped mint.
5. Add the pickled ginger and refrigerate for 10 minutes.
6. Remove from the refrigerator and just before serving, add the raspberries.