Avocado & Orange Salad With Black Olive Dressing

Make a small pile of rocket on each serving plate. Slice the
avocados and arrange 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.

Give it a twist

Add crab, lobster or prawns.