Wash the bell peppers, cherry tomatoes, mixed greens well, using a salad tosser or sieve to drain well.
Peel and cut an avocado lengthways, chopping into thirds, we want big chunks in this salad, set aside.
Chop the cherry tomatoes into quarters and bell pepper into circular slices, set aside.
Lay out the mixed greens in a salad bowl, layer with cherry tomatoes, bell pepper and avocado so it’s nicely mixed, careful not to break up the avocado.
Sprinkle some sunflower seeds and black sesame seeds on top of the salad. Squeeze a lemon and coat the salad well, follow up with a drizzle of extra virgin olive oil, a crack of black pepper and a sprinkle of salt to your taste.
With a salad pincer, gently toss the salad so it’s well coated in the dressing and seeds, again, being gentle to maintain the avocado chunks’ shape.
Serve and enjoy on its own or as a nutritious side salad.
Holds for up to 3 days in the fridge, eat within the first day for best results.