- 1 tbsp lemon juice
- pinch of salt
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch finely chopped chives
- 200g bag mixed salad leaves
- 2 sliced, ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.
Getting to the partyPrepare the dressing up to four hours ahead, but don’t add the avocado or leaves until you’re ready to eat. Transport the dressing in the jam jar, and keep the avocados whole, and leaves in the bag. When ready to eat, finish the salad.