Avocado salad
Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 - 15 mins
Vegetarian, Super healthy
- For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
- Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').
Crisp za'atar bread
Split 2 pittas through the middle into 4 rounds. Brush all over with 1 tbsp olive oil and sprinkle with 2 tbsp za'atar spice mix (see above recipe). Place under a medium grill and toast until crisp.
Za'atar spice mix
Grind 50g toasted sesame seeds in food processor or with a mortar and pestle. Stir in 2 tbsp dried thyme leaves, 2 tbsp dried oregano leaves, 2 tbsp sumac and 1 tbsp cumin seeds with 1 tbsp salt and a pinch of paprika. Keep in an airtight jar and sprinkle over fish, meat or halloumi before grilling.
Per serving
262 kcalories, protein 3g, carbohydrate 7g, fat 25 g, saturated fat 3g, fibre 4g, sugar 3g, salt 0.44 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/693641/
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Ingredients
- 4 Cos lettuce leaves, chopped
- 6 cherry tomatoes , halved
- 2 radishes , finely sliced
- 2 spring onions , finely sliced
- 50g cucumber , cut into small cubes
- 25g flat-leaf parsley leaves, chopped
- 25g mint leaves, coarsely chopped
- 1 avocado , chopped into chunky pieces
- ½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
FOR THE DRESSING
- ½ garlic clove , crushed
- 1 tbsp lemon juice
- 2 tbsp olive oil
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Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 10 - 15 mins
Vegetarian, Super healthy
Ingredients
- 4 Cos lettuce leaves, chopped
- 6 cherry tomatoes , halved
- 2 radishes , finely sliced
- 2 spring onions , finely sliced
- 50g cucumber , cut into small cubes
- 25g flat-leaf parsley leaves, chopped
- 25g mint leaves, coarsely chopped
- 1 avocado , chopped into chunky pieces
- ½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
FOR THE DRESSING
- ½ garlic clove , crushed
- 1 tbsp lemon juice
- 2 tbsp olive oil
Per serving
262 kcalories, protein 3g, carbohydrate 7g, fat 25 g, saturated fat 3g, fibre 4g, sugar 3g, salt 0.44 g
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22 January 2013
caroline rated and commented on this recipe
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