1 red pepper
2 stalks celery
1/2 a cucumber
1 carrot
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt, to taste
freshly ground black pepper
1 large avocado
400g tin butter beans
1 large firm tomato
black olives
Thinly slice the red pepper, celery and cucumber.
Grate the carrot and mix together.
Mix the oil, lemon juice and seasonings.
Dice the avocado and add it and the beans to the vegetable mixture.
Pour the dressing over and mix thoroughly.
Decorate with sliced tomatoes and chopped olives.