You can put whatever you like in this, as long as it’s green. Baby gem lettuce, watercress, broad beans, they’re all good.
Take care with the dressing; it really needs a good sweet-sour-salty-hot balance. Taste as you go and adjust it before tossing with the vegetables.
You can eat this on its own of course – it’s filling – but it’s also good with meaty or oily fish (tuna or mackerel), pork chops and roast chicken.
Using a fork, whisk the caster sugar with the water (hot water just helps the sugar to dissolve) and the lime. Add the fish sauce, garlic, ginger and chilli, then whisk in the oil. Taste for sweet-salty balance. You might want to add more lime juice here, or even more sugar or fish sauce – you have to use your taste buds. Remember this is a strong dressing and needs to have a balance of hot, sour, salty and sweet.
Cut the sugar snaps lengthways, so you can see the little peas inside, into three. Don’t cook them!
Halve the avocado, stone, then cut into slices. Peel the skin from each slice, squeeze the lime over the slices and season. Put all the vegetables, leaves and the coriander into a broad shallow bowl. Toss with the dressing, top with the sesame seeds and serve.