Avocado salad

Avocado salad

By Maria Elia
  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins - 15 mins

Easy

Serves 2
Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal262
  • fat25g
  • saturates3g
  • carbs7g
  • sugars3g
  • fibre4g
  • protein3g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 4 Cos lettuce leaves, chopped
  • 6 cherry tomatoes, halved
  • 2 radishes, finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g cucumber, cut into small cubes
  • 25g flat-leaf parsley leaves, chopped
  • 25g mint leaves, coarsely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 avocado, chopped into chunky pieces
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

For the dressing

  • ½ garlic clove, crushed
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.

  2. 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').

  • Recipe Tip

    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.

  • Recipe Tip

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
flauffy
15th Apr, 2019
4.05
A fantastic go-to green salad that can be altered depending on what's in the fridge. We had no cucumber or radishes so used celery instead/substituted red onion for spring onions/ replaced parsley with fresh coriander. With some pitta and baked feta this made a great lunch.
lizleicester
1st Aug, 2018
5.05
Followed the recipe exactly except for peeling and de-seeding the cucumber. The sumac is wonderful and went so well with the lavender lamb (also on this site). ]
carolinerachel
22nd Jan, 2013
5.05
Really fresh tasting and healthy.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?