Summer-But-Spring Salad

I'm no longer sure what season we are in here in the UK. The blossoms have only just come out, the daffodils are almost dying, the weather has just gotten warm and it's nearly May, but hey I'm not here to complain but rather share my ridiculous cravings for salads during the warm and sunny days. This dish is a bit like the weather, a mixture of hot and cold and was something I made up on the go, I was really feeling like a salad of some sort. It turned out pretty scrummy and was devoured by the family, so here it is my Summer-but-Spring Salad.
1 packet of baby broccoli 
1 tbsp coconut oil 
1/2 red onion 
a handful of cherry tomatoes 
1 avocado 

An option of either: 
-Roasted chicken breast 
-Mozzarella balls, ( if I  had this in the fridge this would probably have been my 1st choice instead I had left over chikhin *insert scouse accent* #IamaScouserBtw) 
-Eggs (This was my mums choice, for me avocado and eggs hmm not to sure about that one but she seemed to like it)

For the dressing:
1/3 of the dressing is olive oil 
1 tbsp balsamic vinegar 
1 crushed garlic clove 
1 pinch of salt & pepper 
1/2 a juicy lime 
Mix it all up and your done. 

-Fry the baby broccoli in a pan with the coconut oil (the reason i'm frying instead of steaming is that the coconut oil adds an extra depth of flavor) until slightly tender, you still want it to have a bit of a crunch.
-chop the onion into slices the cherry tomatoes in halves and the avocado in large slices.
-put it all into the bowl with the chosen ingredient of chicken,egg or mozzarella add your dressing and toss.
- Serve and enjoy your salad in the sun.