Italian buffet; salad, mozzarella, avocado, pickled red onion and capers (Home meal)
When serving avocado, toss lightly in lemon juice to prevent oxidisation.
To make pickled red onions, put 1/2 tbsp sugar, 1/2 tbsp salt, 1-2 tbsp cider vinegar in a jar and shake well. Add sliced red onion and shake again. Leave for at least 5 mins, shaking sporadically.
I usually do this at the start of making lunch/dinner so it can pickle while I prep the rest. You can leave it overnight but the onions will lose their crunch that way.