1 avocado, seed removed

juice of 1 lime

a little lime zest

olive oil

black pepper

salt

6 cherry tomatoes, sliced in half, or 3 small tomatoes, cut into quarters

½ green or red pepper, sliced into ‘circles’

basil

chives

1

You need a perfect avocado, one at the height of its season. Same with tomatoes – those taken straight from the bush are preferred. The mix of the salad is one of sharp tastes – the new season’s tomatoes, and the fresh, fruity green peppers – mixed with an avocado whose flavour has been enhanced by the juice of the lime. The herbs offer extra little assists.

2

Slice the avocado into pieces about the same size as the cherry tomato halves.

3

Mix the lime juice, lime zest and the olive oil with black pepper and a little salt.

4

Gently place all the salad vegetables and fruits together, taking care not to bruise or buffet the avocado. Pour the dressing over the top and sprinkle the basil and chives about.

5

Serve as a light lunch or as an accompaniment to something fried, like corn fritters or scrambled eggs.