Avocado and potato salad
Give the humble potato salad a makeover with fresh avocado, lime and dill.

You will need:
* 150 grams green beans, trimmed.
* 150 grams butter beans.
* 800 grams potatoes.
* 100 grams sliced bacon.
* Two avocados, halved, stones removed, peeled, sliced.
* A third of a cup mayonnaise.
* One large lime, rind finely grated, juiced.
* A third of a cup dill sprigs.

Bring a large pot of salted water to the boil. Add green beans and butter beans. Cook for three minutes or until bright green and tender. Using a slotted spoon, transfer to a colander and rinse under cold water then pat dry with paper towel. Return water to the boil.
Add potatoes to saucepan and cook for 12 minutes or until just tender. Drain and set aside to cool slightly. Cut in half lengthways.
Preheat oven on a high heat. Place the bacon on a baking tray and cook for five minutes or until crisp. Drain on paper towel. Tear into small pieces.
Arrange beans, potatoes, bacon and avocado on a platter. Combine mayonnaise, lime rind and on and a half tablespoons lime juice in a bowl. Pour dressing over salad. Season with salt and pepper and sprinkle with dill and serve.

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Spinach and strawberry salad
Try this strawberry-spinach salad for a tasty twist on an easy Christmas meal.

You will need:
* A quarter red onion, thinly sliced.
* 200 grams baby spinach.
* 500 grams strawberries, quartered.
* 110 grams crumbled blue cheese.
* Half a cup sliced toasted almonds.
* Bottled red wine vinaigrette.
* Salt and freshly ground pepper to taste.

What to do:
Toss together red onion, spinach, strawberries, almonds and blue cheese in a large bowl.
Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.
For a tasty flavour combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, feta cheese, and balsamic vinaigrette.