Prepare the Dressing Base: In a large salad bowl, combine the thinly sliced red onion with the juice of two limes and the sea salt. Give it a gentle stir and set it aside for about 10 minutes. What works best for me is this little step; it slightly pickles the onion, softening its harsh bite and infusing it with zesty flavour.

Complete the Dressing: To the bowl with the onions and lime juice, add the extra virgin olive oil, honey (or maple syrup), and black pepper. Whisk everything together until the dressing is well combined and slightly emulsified. A small jar with a lid works wonderfully for this – just add the ingredients and give it a good shake.

Prepare the Vegetables: Halve the cherry tomatoes and add them to the bowl with the dressing. If you're using it, add the finely chopped red chilli. Roughly chop the coriander leaves and add most of them to the bowl, reserving a few for garnish. I stumbled upon this combination by accident when I ran out of lettuce, and it's been a hit ever since.

Add the Avocado: This is the final and most important step. Just before you are ready to serve, slice the avocados in half, remove the stones, and dice the flesh. There are a few ways to do this, but for safety and ease, you can find a great guide on how to cut an avocado on BBC Good Food.

Combine and Serve: Gently add the diced avocado to the salad bowl. Using a pair of salad servers, carefully toss everything together until the avocado and tomatoes are coated in the dressing. Be gentle to avoid mashing the avocado.

Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Sprinkle over the reserved coriander leaves. For the best flavour and texture, serve this salad immediately.