(Serves four)

2 small carton strawberries
2 oranges, peeled and cut into segments
3 tbsp cream
3 tbsp sunflower or light olive oil
1 tbsp honey
1 tbsp white wine vinegar
Salt and black pepper
Half small iceberg lettuce, shredded
2 ripe avocados

Wash, drain and hull the strawberries, slice them in half and put them in a bowl, together with the orange segments. Cover with clingfilm and put in the fridge.

Put the cream, sunflower oil, honey and vinegar into a screw-topped jar and give it a good shake. Season to taste with salt and black pepper, and let it stand at room temperature.

Shortly before serving, divide the lettuce between four plates. Halve and stone the avocados, then peel and cut them into large dice. Toss them together with the strawberries and oranges, then divide the mixture between the plates. Drizzle the salads with some of the dressing, sprinkle with a little black pepper and serve any remaining dressing separately.