Avocado salad

Avocado salad

By Maria Elia
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(10 ratings)
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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
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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.

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Comments, questions and tips

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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.
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