Prepare the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lime juice, honey, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and slightly thickened. Set it aside.

Slice the Onion: Thinly slice the red onion. If you find the flavour of raw onion a bit too strong, you can soak the slices in a small bowl of cold water for 10 minutes while you prep the other ingredients. This mellows the flavour significantly. Drain them well before using.

Chop the Vegetables: Halve the cherry tomatoes and add them to a large salad bowl. Deseed the cucumber (this prevents the salad from becoming watery) and chop it into small, bite-sized pieces. Add the cucumber and the drained red onion slices to the bowl.

Add the Herbs and Cheese: Roughly chop the fresh coriander and add it to the bowl. Crumble the feta cheese over the vegetables.

Prepare the Avocado: This is the last step before dressing to prevent browning. Cut the avocados in half, remove the stones, and scoop out the flesh. You can learn the safest way to do this from experts at BBC Good Food. Chop the avocado into generous chunks and add it to the salad bowl. What works best for me is to slice it directly in the skin and then scoop it out with a spoon.

Dress and Serve: Give the dressing one last shake, then pour about three-quarters of it over the salad. Using two large spoons, toss everything together very gently. You want to coat all the ingredients without mashing the avocado. Have a taste and add more dressing, salt, or pepper if needed. Serve immediately.