- 1 small red onion, finely chopped
- 2 tbsp lemon juice
- 4 vine-ripened tomatoes, chopped
- 2 avocados, chopped
- 2 tbsp olive oil
- ⅓ cup coriander leaves, roughly chopped
- 1 long green chilli, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Toss onion with lemon juice in a bowl. Stand for 10 minutes or until onion is slightly softened. Add the remaining ingredients and toss gently to combine. Season with salt and pepper, and serve salad immediately.
Photography by Brett Stevens.