Getting to the party
Prepare 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.
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.