Avocado salad

Ingredients

• ½ tsp Dijon mustard
• juice of 1-2 limes, plus extra lime wedges to serve
• salt and black pepper, to season
• 3 tbsp extra virgin olive oil
• ¼ cup finely shredded dill
• 1 head baby cos lettuce, cut into 3cm pieces
• 1 ripe avocado, cut into 3cm chunks

Method

• Make the vinaigrette first by combining the mustard and lime juice in a large bowl and seasoning very well with salt and pepper, then whisk in the olive oil a little at a time until you have an emulsified dressing. Mix in the dill, then add the lettuce and avocado to the bowl and toss well to coat in the dressing. Transfer to a serving plate if you like, and season with more salt and pepper just before serving.

Adam’s tip: It’s very French, and very efficient, to make a vinaigrette in a large bowl then simply add salad ingredients before tossing and serving.