For each serving, you will need half an avocado, 5 juicy cherry tomatoes and 5 to 7 baby mozzarella balls. To make it, cut a ripe avocado in half, remove the pit, and squeeze a bit of lemon juice on the cut surface then give it a grind of sea salt. Halve the cherry tomatoes. Toss the mozzarella balls in a splash of olive oil, a bit of sea salt and a pinch of each, hot pepper flakes and dried oregano. In each avocado half, heap 3-4 mozzarella balls and a few tomato halves. Drizzle the leftover marinade from the mozzarella balls over each avocado half. Finish with some finely chopped basil and/or parsley and serve with the rest of the tomatoes and mozzarella balls alongside. Pretty enough for company or for an everyday lunch, it is summer in every bite!