• 2 ripe avocados
• 1 ripe papaya
• 1 large sweet red onion
• ¾ cup fresh lemon juice
• salt and freshly ground pepper
• ¾ cup hazelnut or walnut oil
• 2 cups loosely packed rocket leaves, selected, washed, spun dry
• 12 Niçoise or small black olives

Cut the avocados in half vertically, lift out the pits, and, with a large spoon, scoop the flesh out in one piece.

Peel the papaya, cut it in half vertically, and scoop out the seeds.

Slice the onion very thin and put in a bowl with all but 3 tablespoons of the lemon juice. Add a pinch of salt, toss together, and let marinate.

Mix the remaining lemon juice with salt and pepper and whisk in the oil.

Slice the avocados and papaya lengthwise. Alternate the avocado and papaya slices on cold plates. Spoon half of the dressing over the slices.

Toss the rocket in the remaining dressing and put on the plates. Place the onion next to the rocket and put the olives around the onion.