Prepare the red onion. Peel the onion and slice it into thin half-moons — about 3mm thick. Place the slices in a small bowl, cover with cold water and a splash of lemon juice, and leave to soak for 5 minutes. This tames the raw bite while keeping the crunch. You'll notice the water turns slightly pink, and the onion's sharp aroma mellows into something sweeter and more inviting.

Make the dressing. In a small jar, combine the olive oil, remaining lemon juice, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously until the mixture emulsifies into a pale, cloudy vinaigrette. The sound of the jar shaking — that rhythmic thump-thump — is the kitchen's first promise of good things to come.

Prep the cucumber and tomatoes. Halve the cucumber lengthwise, then slice into half-moons about 1cm thick. Halve the cherry tomatoes. The cucumber should feel cool and firm in your hands; the tomatoes should give slightly when pressed, releasing their sweet, earthy scent.

Drain the red onion. Tip the soaked onion into a colander and rinse briefly under cold water. Pat dry with a clean tea towel. The slices should look translucent at the edges, their purple hue softened and more delicate than before.

Cube the avocados. Halve each avocado around the stone, twist gently to separate, and remove the stone. Score the flesh in a grid pattern with a knife, then scoop out the cubes with a spoon. They should be a vibrant, pale green — creamy and yielding, with no brown spots.

Assemble the salad. In a large salad bowl, combine the avocado cubes, drained red onion, cucumber, and cherry tomatoes. Pour the dressing over the top and toss very gently with salad servers — I use my hands sometimes, feeling the cool avocado and crisp vegetables slide together. The dressing should coat everything in a glossy, fragrant sheen.

Finish and serve. Crumble the feta over the top if using, and scatter the fresh coriander leaves. Give the salad one last gentle toss, then serve immediately. The colours should be vivid — deep purple, bright green, ruby red — and the aroma a clean, citrusy lift with a hint of garlic warmth.