Instructions

1. Finely slice the onion and shred the beetroot.
2. Cut the avocado in half, take out the stone then remove the skin carefully. Cut the flesh into small chunks. Drizzle with some lemon juice to stop it discolouring (only if you’re not eating the salad immediately).
3. Scatter the salad leaves onto a platter, then add the onion, beet, tomatoes, olives and avocado.
4. Mix the oil with the vinegar and pour over the salad. Season to taste.
5. Serve with bread as a main course or a side dish with grilled fish/meat.