Saturday 23 February
The remaining two avocadoes were ready today - did we mention that you have to eat ripe ones RIGHT AWAY? And we still had two chicken legs and thighs from Tuesday's roast. So at the risk of being repetitious, we made a salad, but mayonnaise- rather than oil-dressed. It makes a world of difference.
We worked a couple of teaspoons of curry powder into abundant mayonnaise at the bottom of a bowl, and loosened it with a driblet of soy sauce. The chopped chicken got folded into that, with some diced red onion. On top went the chopped avocadoes, with a generous splash of the juice of one lime as we gently folded them in.
There's not much more this needs, other than a tongue to lick the plate clean.