Dressing: 3 tablespoons each: lemon juice, extra virgin olive oil
1/4 - 1/2 teaspoon chilli paste and sugar
salt and pepper to taste
Salad: 1/2 small red onion
1 large avocado
1/4 cup coriander leaves
Whisk the ingredients for the dressing, until well combined.
Thinly slice the onion. Soak in icy water to crisp for 15 minutes. Drain. Quarter, stone and peel the avocado. Cut into 5mm slices. Arrange with the onion and coriander on two serving plates. Drizzle with the dressing. Serves 2 as a starter.