2 avocadoes (buy hard ones 3-4 days before you need them and ripen on your windowsill) About 20 very small cherry tomatoes (or use about 12 large cherry tomatoes, halved) 1 small cucumber, halved and quartered lengthways, then chopped 2 spring onions, finely chopped (optional) A generous handful of olives (if you are lazy, buy pitted ones) About 4 T olive oil About 2 T lemon juice Big pinch of each of oregano, basil and mustard powder Salt and pepper to taste.
Grab a large bowl and tip in the tomatoes, cucumber, onions and olives.
Slice the avocadoes in half lengthways, then into quarters, then peel off the skin. If your avocadoes are ripe, it will come away easily. If not, dash out to your local 24 hour supermarket and buy some pre-ripened ones at a high cost in lots of protective packaging. Chop into fairly small chunx and add to salad.
Make the dressing by shaking up the oil, juice and seasoning in a jam jar or whisking with a fork. Pour over the salad, mix well and hey presto!