Avocado and apple salad

• 3 ripe avocados
• ¼ pint (150 ml) oil and vinegar dressing

Halve and stone the avocados. Place each half, cut side down, on a work surface and run a knife point along the centre back, cutting the skin only. Peel back sections of skin and remove to reveal the green flesh, then cut crossways in ¼ inch (5