Name: Avocado & Orange Salad With Black Olive Dressing
Yield: 4
Ingredients: 50g bag of rocket leaves; 2 avocados, halved, peeled, and stoned; 2 oranges (navel or blood oranges if in season); 1 small red onion, thinly sliced; 20g pack fresh basil or flatleaf parsley, roughly chopped; FOR THE DRESSING; 20 black olives, stoned and chopped; 1 tbsp sherry or red wine vinegar; 3 tbsp extra virgin olive oil; 1 small garlic clove, finely chopped

This is perfect for a light starter or vibrant side dish to complement Mediterranean or Middle Eastern food.

Ingredients

50g bag of rocket leaves

2 avocados, halved, peeled, and stoned

2 oranges (navel or blood oranges if in season)

1 small red onion, thinly sliced

20g pack fresh basil or flatleaf parsley, roughly chopped

FOR THE DRESSING

20 black olives, stoned and chopped

1 tbsp sherry or red wine vinegar

3 tbsp extra virgin olive oil

1 small garlic clove, finely chopped

Method

Make a small pile of rocket on each serving plate. Slice the avocados and arrange them on top. Slice the skin off the oranges and cut the flesh into segments, discarding pith and pips. Cut each segment into halves or quarters and arrange over avocados with the onion and chopped basil or parsley.

Shake dressing ingredients in a glass jar with 1⁄2 tsp each sea salt and freshly ground black pepper, pour over the salad, and serve.

Prepare ahead

Make the dressing the day before and refrigerate. If you want to make the salad an hour ahead, squeeze fresh lemon or lime juice over the avocados and leave out the onion until serving time.

Add crab, lobster, or prawns for an additional twist.

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