Avocado and blueberry salad
With only a few ingredients, this salad is quick to prepare and is a flavour sensation.
- Make the dressing by whisking all the ingredients together. Use the zest of either an orange or a lemon.
- Put half of it in a bowl, add the mesclun and toss. Divide between 2 lunch plates. Halve, stone and peel the avocado and place a half on each pile of mesclun.
- Scatter with the blueberries, finely sliced spring onion and coriander and sprinkle with the remaining dressing.