As-you-like-it Chopped Salad

Ingredients

• 1 red onion, very thinly sliced
• 100g radishes, quartered
• 1 tbsp toasted poppy seeds
• zest and juice 1 lemon
• 1 tbsp olive oil
• 1 tsp golden caster sugar
• 1 cucumber, halved lengthways, seeds scooped out, then sliced
• 250g pack cooked beetroot, chunkily diced
• 2 large carrots, coarsely grated
• juice ½ orange
• ½ tsp ground cumin
• 340g can sweetcorn, drained well
• 1 red pepper, deseeded and diced
• squeeze lime juice
• 2 quite ripe avocados, halved, peeled, stoned and diced
• squeeze lime juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the thinly sliced red onion in a bowl of cold water for 10 minutes to mellow its bite, then drain well and pat dry.

2. Whisk together the lemon zest and juice, orange juice, olive oil, golden caster sugar, ground cumin and a squeeze of lime juice in a large bowl.

3. Add the cucumber, beetroot, grated carrots, drained sweetcorn, diced red pepper, quartered radishes and the drained onion to the dressing and toss to coat.

4. Just before serving, gently fold in the diced avocado with the second squeeze of lime juice so it stays green and does not break up.

5. Sprinkle the toasted poppy seeds over the salad and serve straight away.