Preparation time: 20 minutes
For the salad:
1 fresh avocado medium to large size
½ head lettuce, torn in bite size pieces
½ cucumber, sliced in thin round slices
One large or two smaller tomatoes, cut in quarters and then sliced crosswise into thin slices
For the dressing:
40 ml extra virgin olive oil
juice of one lemon or lime (whichever you prefer)
A bunch of fresh flat leaf parsley
one clove of garlic
salt and black pepper
For the salad:
Wash the lettuce few times, using cold water and spin in a salad spinner or pat dry with paper towels. Tear the lettuce into bite-size pieces and place in a serving bowl. Cut the cucumber in thin round slices. Cut the tomato in quarters and then slice crosswise into thin slices. Cut the avocado it lengthwise around the seed. Rotate the halves to separate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out.
Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Cut the halves crosswise into thin slices. In a large bowl, mix all the ingredients and gently toss.
For the parsley dressing:
Place the parsley leaves in a small heatproof bowl and pour over some boiling water. Leave it like this for 3-4 minutes, then drain off and cool under the cold tap. Drain again and place your parsley in a blender. Add a good pinch of sea salt, to season and help break it down and then add the olive oil and lemon juice. Then blend to make it resemble a purée, but not too much. Season the dressing with freshly ground black pepper and drizzle it over the salad.