Serves 2 to 3 good portions

Ingredients
2 Avocados
1 large beef tomato or 3-4 smaller ones
1 medium red onion

4 tablespoons of oil
1 tablespoon orange juice
1 tablespoon white, cider or wine vinegar
1 teaspoon salt and sugar
1 teaspoon French mustard

Method
Peel and destone the avocados and slice them lengthways and cut the tomatoes into segments. Put these into a salad bowl. Peel and slice the onions and add to the bowl.

Put all the dressing ingredients into a screw top jar and shake well. Pour over the salad and refrigerate. Serve on salad leaves. Chinese leaves work well, they are crisp and highly nutritious.

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