Been enjoying these two salads a lot this summer. The top one is a chopped guacamole salad which is simply chopping up the onion, tomato and jalapeños into a bowl, grating in the garlic clove with a bit of lime zest, s & p, then mixing well with a 50/50 lime/olive oil dressing. Add the chopped avocado and parsley, toss again and you’re done.

This one below is a roasted red pepper salad, but I “cheat” and use a jar of roasted piquillo peppers (and so can you 😉). Sauté 2-3 sweet onions with about 10 sliced garlic cloves in evoo, bit of s & p. Once the onions start to caramelise add the piquillo peppers, let that cook a bit and then let it cool down to room temp before serving. Great as a side dish or topping. Enjoy!